After spending years looking for the perfect vegan white gravy mix I decided to make my own. And now I’m sharing it with you! It’s so simple and inexpensive, makes the perfect base for a vegetarian southern black pepper gravy, can be dressed up with herbs and spices, and is shelf-stable so you can store ... Read More about The Best Easy Vegan White Gravy Mix Recipe: Gluten-Free & Oil-Free!

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My vegan Parmesan recipe has no oil or nuts, is oil-free, and fits perfectly into your whole food plant-based diet. It’s one of my favorite vegan cheese substitutes. Best of all it has a depth of flavor that breathes life into your pasta and soups. It’s so easy to make your own vegan parmesan cheese ... Read More about Easy Vegan Parmesan Recipe: Nut-free, Soy-free, and Made with Oats!

The post Easy Vegan Parmesan Recipe: Nut-free, Soy-free, and Made with Oats! appeared first on Healthy Slow Cooking.

This simple vegan chicken bouillon powder recipe is made without any animal products, plus it’s salt-free and gluten-free too! It’s an easy way to infuse some rich umami flavor into your favorite recipes – even beyond soup and stews. It’s also budget-friendly and uses common ingredients. What is bouillon powder? This vegan broth powder recipe ... Read More about Easy Vegan Chicken Bouillon Powder Recipe: Gluten-Free Vegetarian Broth Mix

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These Peppermint Puppy Cookies are my dog’s favorites, and they are easy to make. As a bonus, it makes their breath smell nice too! If your dog has a gluten allergy like one of mine just sub your favorite gluten-free flour blend. I do have to admit that any cookie I bake for my dogs becomes ... Read More about Peppermint Puppy Cookies

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If you are looking to take a week off cooking or to gift that for a friend that’s having a hard time you’ve probably looked into the Splendid Spoon delivery service. The links on this page include a discount code too! Splendid Spon sent me 5 of their plant-based soups to try out their reset. ... Read More about Splendid Spoon Review 2021: Reset with 5 Healthy Vegan Soups + Discount Code!

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These Gluten-Free Vegan Sausage patties use whole-food ingredients like black beans, quinoa, and potato. It uses oat flour and ground flaxseed to bind it all together.

It’s easy to make and I have a breakfast sausage spice blend for you to customize too!

This hearty recipe for a Gluten-Free Vegan Sausage Patties is sponsored by the Idaho Potato Commission. I believe you can never have too many recipes for vegan breakfast sausage or potatoes. 

All sausage – vegan or not –  gets its amazing flavor from the particular spice blend that’s used. From chorizo to Italian, and back to breakfast patty sausage, spices make the dish.

In this recipe, you can make my homemade sausage spice and adjust it to suit you, use your family’s favorite blend, or buy one that’s premade.

It’s all up to you!

Does this really taste like sausage even though it’s plant-based?

It’s all about the sausage spice blend you use. You can, in fact, make this taste like breakfast sausage using my spice blend or use another blend to make it taste Italian, Polish, or even mimic chorizo.

How do I make Breakfast Sausage Spice Blend?

I like to make my own spice blends so I can tweak them just the way I like them but you could buy a premade blend.

This is my go-to, but you can make this into a salt-free sausage spice blend just by leaving out the salt.

If you make it salt-free you could up the garlic and onion powder to give it more flavor.

You just need:

• 2 tablespoons salt (or leave out to make this into a salt-free blend)
• 1 tablespoon brown sugar or date sugar
• 4 teaspoons rubbed sage
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ¼ teaspoon allspice
• ¼ teaspoon ground black pepper
• ⅛ teaspoon nutmeg

You can just mix it, but I prefer to blend it in a spice grinder

What Is Vegan Sausage Made Out Of?

There are tons of things vegan sausage can be made of and I’ve used just about all of them in past recipes. Usually, the go-to is seitan or wheat gluten.

Unfortunately, I can’t have gluten anymore due to my doctor’s orders, so that’s out for me now.

Some store-bought brands, Like Beyond Meat, use pea protein to make a gluten-free and soy-free vegan sausage.

I’ve used steel-cut oats in my Steel-cut oat sausage crumbles, mixtures of grains, nuts, seitan, and more. The most important part of a vegan sausage is the spices.

This sausage mixture is made of black beans, quinoa, and of course the magical potato. It adds body to the sausage and even helps it hold together.

Many store-bought vegan sausages are high in salt and fat. Some vegetarian sausages even have eggs and dairy, so be sure to read labels carefully.

There’s no fat or oil in my recipe and you can even use a salt substitute in place of salt.

I’d have to say this gluten-free vegan sausage is about as healthy as it gets!

How do I make gluten-free vegan breakfast sausage?

Important! Make sure that you really drain the excess liquid from the beans and potatoes. If there’s too much moisture you may need more oat flour and/or flaxseed to tighten the mixture up.

Add the black beans, quinoa, and cooked potatoes. Mash with a potato masher.

Mix in the flour, spice blend, and ground flax seeds until well combined. If the texture is thinner than playdough you can add more dry ingredients to correct it.

Make piles of 2 tablespoons of the mixed dough. Form into breakfast-sized patties. You can make sandwich-sized, but you will need to cook longer.

You can bake these in the oven which is my preferred way or you can pan fry them.

How Do I Store Homemade Vegan Sausage?

I suggest that you store what you use in a week or less in the fridge. Freeze the rest after cooking some.

If you know you will be freezing a batch undercook them a little.

Then just take out what you need for one meal and pan fry it until it’s thoroughly warm.

Print

Gluten Free Vegan Sausage Patties with No Nuts or Soy!

All sausage gets its amazing flavor from the particular spice blend that’s used. From chorizo, to Italian, and back to breakfast patty sausage, spices make the dish.

In this recipe you can make my homemade sausage spice and adjust it to suit you, use your family’s favorite blend, or buy one that’s premade. It’s all up to you!

The sausage mixture is made of black beans, quinoa, and of course the magical potato. It adds body to the sausage and even helps it hold together.

Course Breakfast

Cuisine American

Keyword gluten free vegan sausage, vegan sausage

Prep Time 15 minutes

Cook Time 20 minutes

Servings 20 (2 tablespoon) patties

Calories 44kcal

Author Kathy Hester

Equipment

• Potato Masher
• Baking Sheet
• Parchment Paper

Ingredients

• 1 ½ cups cooked black beans , drained well
• 1 cup cooked quinoa ,I used black quinoa but any color will work
• 1 cup mashed cooked potatoes , drained well
• 1/4 cup oat flour (can substitute brown rice flour)
• 2 to 3 tablespoons Breakfast Sausage Spice Blend (homemade recipe below or store-bought)
• 2 tablespoons ground flax seeds

Breakfast Sausage Spice Blend Ingredients

• 2 tablespoons salt , leave out to make this a salt free blend
• 1 tablespoon brown sugar , or use date or coconut sugar
• 4 teaspoons rubbed sage
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg

Instructions

Make the Sausage Mixture:

• First off, make sure that you really drain the excess liquid from the beans and potatoes. If there’s too much moisture you may need more oat flour and/or flaxseed to tighten the mixture up.
  
• Add the black beans, quinoa, and cooked potatoes to a large mixing bowl and smash with a potato masher until almost smooth.
  
• Mix in the flour, spice blend, and ground flax seeds until well combined. The mixture should be the texture of playdough.
  
• Measure out 2 tablespoon piles on a cutting board, then form into circles that are ½ inch thick.
  

Oven Version (Recommended)

• Preheat your oven to 375 degrees. Prepare 1 large or 2 small sheet pans with parchment or spray with oil.
• Bake for 10 minutes, take the sheet pan out to check on how fast they are cooking. You can leave as is or flip and bake for 10 more minutes. If they are still a little soft, bake a few minutes more.

Stove-Top Option

• Heat up a nonstick pan over medium heat, once hot add in the sausage patties.
  
• Depending on the size of your pan you may only cook 4. Just make sure there’s enough space in between the patties to easily flip them with a spatula.
• Flip once the bottom browns and cook until both sides are browned. Repeat until you cook all the patties.

Freeze some for later

• If you want to freeze some you can undercook them a bit, because you will finish cooking them before you serve next time. Then package in a resealable container or bag and freeze.
• Just grab the patties from the freezer and pan fry next time!

Make the Breakfast Sausage Spice Blend

• Add all the ingredients to a blender or spice grinder. 
• Blend until smooth. Taste and adjust seasonings as needed.
• Note: You can use your coffee grinder. Grind some white rice first to clean out the coffee. Then grind white rice afterwards to get it ready for coffee again.

Nutrition

Serving: 1patty | Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1.2mg | Calcium: 11mg | Iron: 0.8mg

The post Gluten Free Vegan Sausage Patties with No Nuts or Soy! appeared first on Healthy Slow Cooking.

I’ve been making lots of stews lately – the perfect winter food to keep the cold weather chill off and your family’s belly full. This Slow Cooker Beyond Meat Chili Recipe is a dump-and-go crockpot meal that you throw together in minutes.

Go play in the snow, take a chilly walk, or curl up in front of the fire to work all day while your dinner is cooking itself!

This Beyond Meat chili is vegan, gluten-free, and soy-free meatless chili recipe. It’s really delicious and it’s so easy to throw together in your slow cooker for an easy weeknight meal.

Pair it with a warm chunk of bread or over steamed rice, it’s a great easy dinner. Even meat eaters will love this meaty texture!

The ingredients are simple and quick to prepare, the flavor will have everyone asking for seconds, and it’s low-calorie too.

More vegan chili recipes

• Slow Cooker Vegan Cincinnati Chili
• Instant Pot Jackfruit White Bean Chili
• Vaquero Bean Tempeh Chili Recipe
• Instant Pot Caballero Bean & Soy Curl Chili
• Lots of Beans and Grains Slow Cooker Chili

What’s in Beyond Beef Crumbles?

It’s a vegan product that’s a great substitute for beef when you want to veganize some old family recipes.

The. ingredients are water, pea protein, expeller-pressed canola oil, rice flour, spice, natural flavor, tomato powder, contains 0.5% or less: sugar, potassium chloride, citric acid, and salt.

Can I use something in place of Beyond Meat?

If you can’t find it or you want to use something more whole food try one of these:

• Another vegan ground beef or brand of meatless crumbles
• Pressed tofu crumbled
• Steamed tempeh, crumbled
• Minced sauteed mushrooms
• Cooked lentils
• Another brand vegan ground that doesn’t need pre-cooking
• If you want to use Impossible Meat or Beyond Meat Plant-Based Ground you should saute it on the stove before you add it to your crockpot

Can I make this oil-free?

Yes, you can. There’s no added oil in the recipe so all you need to do is replace the Beyond Meat with crumbled tofu, tempeh, or one of the other whole food subs above. 

What size slow cooker do I need to make this?

This is one of my small slow cooker recipes that’s perfect for two. It uses a1 and 1/2 or 2 quart slow cooker.

If you have a larger slow cooker you can double or triple the recipe.

Ingredients you need to make this vegan chili

I bet you already have all these ingredients in your pantry or freezer. If you don’t have any fresh garlic cloves or none chopped in the fridge or freezer

You just need 1 can pinto beans (or sub black beans or kidney beans), drained and rinsed, 1 can diced tomatoes with green chilies, Beyond Meat crumbles, minced garlic or garlic powder, Mexican oregano, smoked paprika, ground cumin, onion powder, chili powder, nutritional yeast, and salt, to taste.

Note: this recipe uses a 1 and 1/2 or 2-quart slow cooker. You can double or triple the recipe if you have a larger slow cooker. If it’s not 1/2 way full you may need to add extra liquid to keep it from burning.

Note: this recipe uses a 1 and 1/2 or 2-quart slow cooker. You can double or triple the recipe if you have a larger slow cooker. If it’s not 1/2 way full you may need to add extra liquid to keep it from burning.

How to make this crockpot Beyond Meat stew

Add the beans, tomatoes, crumbles, water, garlic, oregano, paprika, cumin, and chili powder in your 1 and 1/2 or 2-quart slow cooker.

Mix well and cook on low for 7 to 9 hours. Mix in the nutritional yeast and add salt to suit your taste.

More slow cooker recipes

• Slow Cooker Split Pea Soup for 2 or 3
• Easy Slow Cooker Butternut Squash Pie with Miso
• It’s Time to Preserve the Harvest Again: Diced Tomatoes
• Slow Cooker Yellow-Eyed Bean Soup For 2
• Lots of Beans and Grains Slow Cooker Chili
• Slow Cooker Tofurky Recipe
• Crockpot White Bean Soup with Vegetables – No Oil

Print

Slow Cooker Beyond Meat Chili

gluten-free, no-added oil

Course Chili, Main

Cuisine American

Keyword beyonf meat chili, crockpot beyond meat, vegan slow cooker chili

Prep Time 10 minutes

Cook Time 7 hours

Servings 2 servings

Calories 253kcal

Author Kathy Hester

Equipment

• Slow Cooker

Ingredients

• 1 14.5 ounce can pinto beans, drained and rinsed , or 1 1/2 cups homemade
• 1 14.5 ounce can diced tomatoes with green chilies , or plain + 1 tablespoon diced green chilies
• 1 cup Beyond Meat Beef-Free Crumbles , or other vegan crumble
• 1/4 cup water
• 2 cloves garlic minced, or 1 teaspoon, or 1/2 teaspoon garlic powder
• 1 teaspoon Mexican oregano
• 1 teaspoon smoked paprika or a few drops liquid smoke
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder , more if you like it hot
• 1/2 teaspoon onion powder
• 2 tablespoons nutritional yeast , to taste
• salt , to taste

Instructions

• In a 2 or 2½ quart slow cooker add the beans, tomatoes, crumbles, water, garlic, oregano, paprika, cumin and chili powder.
• Cook on low 7 to 9 hours.
• Stir in the nutritional yeast, add salt to taste. Adjust any other seasoning as needed.

Nutrition

Serving: 3g | Calories: 253kcal | Carbohydrates: 23g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 687mg | Potassium: 617mg | Fiber: 9g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 7mg | Calcium: 194mg | Iron: 4mg

The post Vegan Slow Cooker Beyond Meat Chili Recipe with Beans for an Easy Weeknight Meal appeared first on Healthy Slow Cooking.

Nothing says the holidays like a vegan roast, and it can be hard to find recipes to make it different and special every year.

No worries! I am here with an assortment of Tofurkey recipes that will bring your holiday celebration to life.

People either love or hate faux turkey loaves, like these Tofurkys. My family loves it and Cheryl insists we have one around every holiday if not on the day.

At the I have a ton of Tofurky recipes for you to choose from.

You can roast, slow cook, pressure cook, air fry, and even grill your vegan roast with the recipe links below will have you buying up all the ones on sale to try throughout the winter.

Because they come frozen and they last months. So if it’s your favorite stock up!

Thanksgiving Tofurky

Thanksgiving Tofurky is a vegan meal that everyone loves. It’s budget-friendly and easy to find, so you can buy it easily. It tastes delicious and savory, making for an easy addition to any holiday menu.

What is Tofurky made of anyhow?

Tofurky is a vegan roast that’s made of tofu and seitan. Tofurky also makes an assortment of vegan food and other foods and they started selling vegetarian products in 1995.

But don’t forget that Tofurky has its own line of vegan food that includes franks, sausages, jerky, lunch meats, tempeh, and deli dishes like meats. All the products are totally vegan approved by the Vegan Society. And as if all those products aren’t enough, you can try our Tofurkey Roast which is only available seasonally right before Thanksgiving and other special holidays.

Here are the ingredients as listed on the Tofurky site:

Roast: Vital wheat gluten, water, tofu (water, soybeans, magnesium chloride, calcium chloride), expeller pressed canola oil, natural flavors, sea salt, contains less than 2% of onion, carrot, celery, garlic, leek, rosemary extract, lemon juice concentrate, oat fiber, cornstarch, calcium lactate, potassium chloride.

Stuffing: Water, brown rice, bread cubes (enriched wheat flour [wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid], palm fruit oil, yeast, cane sugar, sea salt), onions, celery, wild rice, expeller pressed canola oil, contains less than 2% of sea salt, spices, dehydrated onion, granulated garlic, natural flavors, cane sugar, sunflower oil, maltodextrin. 

The Most Important Things to Know About Tofurky Roast or Ham

1. Always take the plastic off before you cook it! You’ll need some kitchen shears or a sharp knife to cut it and the metal fasteners off.
2. You need to thaw your Tofurky roast before you cook it. Let it sit for 24 hours in your fridge. Or in a pinch use the defrost function on your microwave.

Does Tofurky Taste Good?

That’s a hotly debated opinion. I do like it with a delicious gravy, I find it a bit bland and dry without it.

It doesn’t have a strong flavor without extra seasonings and is used mostly for its meaty texture in my opinion.

Where Can I Buy Tofurky?

You can find them at Whole Foods, Sprouts, your local coop, and in many mainstream grocery stores. Check Tofurky’s find page here for one near you.

Check in the frozen section with the other frozen vegan meat substitutes. Usually, around the Thanksgiving time of year Trader Joe’s has its own in the refrigerated section.

Is Tofurky Frozen?

Yes, in general you’ll find it in the freezer section. Over the holidays though, you may find a few in your stores’ refrigerated section.

What’s great about that is that you can stock up on them when they go on sale after Thanksgiving.

They will last several months in the freezer.

Defrost Tofurky Overnight in the Fridge

That way it’ll be ready to cook when you are! It’s recommended that you thaw it for 24 hours in the fridge before cooking.

But in a pinch, you can defrost in the microwave.

How Can I Cook a Tofurky?

In your slow cooker, Instant Pot, in the oven, on the stove, in the microwave, or even on the grill!

Even more Tofurky recipes:

• Pressure Cooked Vegan Holiday Roast
• Tofurkey Pecan Roast
• Jewish Style Vegan Pot Roast
• Beer-Basted Tofurky Roast
• I Love Vegan’s version
• About.com has several options
• Maple Glazed Turkey Roast

Here are some recipes for Tofurky leftovers too!

More Vegan Thanksgiving Recipes

Even if you make this recipe you’re probably going to make a few more. Here are some of my favorites and at the end of the list are a few roundup posts that have a ton to choose from.

Happy Thanksgiving!

• Slow Cooker Tofurky Recipe with Maple Herb Vegan Gravy
• Vegan Thanksgiving Casserole and Gravy
• Easy Thanksgiving Dinner for Two
• Vegan Slow Cooker Veggie Loaf
• Instant Pot Scalloped Potatoes No Oil Vegan
• Holiday Sweet Potato Casserole
• Gluten-free Vegan Teff Stuffing with Roasted Butternut Squash
• Instant Pot Plant Based Cranberry Sauce
• Thanksgiving Potato Stuffing Balls with a Cranberry Center
• Creamy Vegan Greens
• 7 Vegan Thanksgiving Dressings
• Instant Pot Quick Pickled Beets
• Slow Cooker Sweet Butternut Squash Pie with Miso
• The Only Vegan Thanksgiving Recipes You Need
• Vegan Thanksgiving Pies – including traditional thanksgiving desserts

Thanksgiving Tofurky Recipes

Thanksgiving is a holiday of abundance, surrounded by families and friends who are happy to share with one another.

But you can still have all of that with a celebratory meal that's vegan.

To me that makes the holiday even more thankful and joyous, Thanksgiving is a perfect time to be thankful for all of the wonderful things in your life.

1

Slow Cooker Maple Herb Tofurky

Photo Credit: healthyslowcooking.com

If you or a member of your family loves Tofurkey you need to try my slow cooker recipe. It makes a gravy that's slightly sweet and full of herbs. Plus it's all hands off time!

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2

The Betty Crocker Project: Thanksgiving Day Parade #8 - Roasted Rosemary & Dark Beer Tofurky

Photo Credit: www.meettheshannons.net

• This recipe is an amazing way to level up your Tofurky. It has a dark and rich unique flavor that is intended to recreate what you get when you brine a turkey. Our process isn't really anything like the long one used to brine turkeys but the result of this recipe seems very similar. 

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3

The Betty Crocker Project: Maple Glazed Holiday Roast

Photo Credit: www.meettheshannons.net

Every dinner party has one whether they know it or not and from what I gather when it comes to Easter the traditional super stars are Ham, Lasagna and Manicotti. We used a Tofurky to replace the the less compassionate ham but still played around with the whole cloves and baked it with a smokey maple and brown sugar glaze to create a vegan dish that will feel right at home being the center of attention.

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4

The Betty Crocker Project : Thanksgiving Parade #1 - Cajun Deep Fried Tofurky with Okra Giblet Gravy

Photo Credit: www.meettheshannons.net

Every year people all over the country burn down their homes, patios, sport themed gazebos trying to deep fry turkeys for Thanksgiving. Something so dangerous and reckless seemed like a great way to start our Thanksgiving Parade of Food! I wanted to call it an invasion but it just didn't seem "holiday-ish".

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5

The Betty Crocker Project : Beer Can Tofurky

Photo Credit: www.meettheshannons.net

Beer Can Chicken is an American tradition. I mean, I never made one, or even ate one, before going vegan - but apparently people all over the country have. The second we saw this recipe, we began plotting our strategy for this impressive and somewhat ambitious grilling project.

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6

Store-bought vegan holiday roast in the pressure cooker / Instant Pot / multicooker

Photo Credit: jlgoesvegan.com

Here we are again! Just a few days from Thanksgiving – and then Christmas – and lots of people want to know: Can I make a frozen vegan holiday roast in my Instant Pot?

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The post Thanksgiving Tofurky Recipes: 6 Vegan Roast Recipes for the Holidays appeared first on Healthy Slow Cooking.

Is this your first meatless holiday? Save the day with this slow cooker tofurky recipe. It has all the basics for the whole family to enjoy a perfect Thanksgiving dinner – protein, stuffing, and vegetarian gravy.

Just roast some veggies, whip up some mashed potatoes, and add in a vegan dessert and you are the hero of the holiday!

Cheryl insists on having a Tofurky a few times a year and I always enjoyed having them once a year.

I know some of you are not a fan of faux meats and if that’s you, head over to this post on Vegan Slow Cooker Veggie Loaf or make my plant-based Vegan Thanksgiving Casserole and Gravy.

Did you know that you can make tofurky in the slow cooker?

I love using my slow cooker – especially for a big vegan holiday meal. It can be hard to cook everything on the stove, especially if you aren’t the only cook in the kitchen.

You can cook this tofurkey in your slow cooker and have your guests bring their dishes in their crockpot to keep everything warm.

I fully admit to doing this to keep everyone from being in the kitchen with me. Also, a table with cocktails, mocktails, and some dips in another room helps too.

This whole vegan tofurky recipe is simple to make and can definitely become your new go-to for holiday entertaining.

Where can I buy a Tofurky or other vegan roast?

You can find them at Whole Foods, Sprouts, your local coop, and in many mainstream grocery stores. Check Tofurky’s find page here for one near you.

Check in the frozen section with the other frozen vegan meat substitutes. Usually, around the Thanksgiving time of year Trader Joe’s has its own in the refrigerated section.

Did you know that you can make a simple tofurky recipe in the crock pot?

I love using my slow cooker – especially for big vegan holiday dinners. It can be hard to cook everything on the stove, especially if you aren’t the only cook in the kitchen.

You can cook this tofurkey in your slow cooker and have your guests bring their dishes in their crockpot to keep everything warm.

I fully admit to doing this to keep everyone from being in the kitchen with me. Also, a table with cocktails, mocktails, and some dips in another room helps too.

This whole vegan tofurky recipe is simple to make and can definitely become your new go-to for holiday entertaining.

Is Tofurky frozen?

Most vegan roasts are found in the freezer section. Though sometimes near Thanksgiving you will find them thawed.

Just know if it is frozen you want to thaw it a day before you cook it.

Do I have to thaw it before cooking?

It’s recommended that you thaw it for 24 hours in the fridge before cooking.

But in a pinch, you can defrost in the microwave.

Do you have to cook Tofurky?

Yes, you do. While the base has been cooked once it needs to be cooked for over an hour in the oven or air fryer at 350 degrees, in the slow cooker on low for 7 – 9 hours (or on high for 1/2 the amount of time), or another method until it’s heated all the way through.

If you eat any frozen food that’s not hot in the middle it can make you sick – so this step is very important.

What is Tofurky made of?

Tofurky is a vegan roast made of tofu and seitan (vital wheat gluten). It was one of the first popular vegan turkey substitutes that they started selling in 1995.

But you may also know Tofurky as a brand name that includes a line of vegan products, including deli slices, sausages, jerky, tempeh, burgers, and franks.

All of the Tofurky products are fully vegan and approved by the Vegan Society.

Tofurky is seasonal, meaning stores don’t start selling it until November. But you can stock up when they go on sale after Thanksgiving and keep them in the freezer for other special occasions.

Here are the ingredients as listed on the Tofurky site:

Roast: Vital wheat gluten, water, tofu (water, soybeans, magnesium chloride, calcium chloride), expeller pressed canola oil, natural flavors, sea salt, contains less than 2% of onion, carrot, celery, garlic, leek, rosemary extract, lemon juice concentrate, oat fiber, cornstarch, calcium lactate, potassium chloride.

Stuffing: Water, brown rice, bread cubes (enriched wheat flour [wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid], palm fruit oil, yeast, cane sugar, sea salt), onions, celery, wild rice, expeller pressed canola oil, contains less than 2% of sea salt, spices, dehydrated onion, granulated garlic, natural flavors, cane sugar, sunflower oil, maltodextrin.

Is there a gluten-free option?

Tofurkey, and most, if not all of the pre-made roasts, contain gluten. There are homemade recipes and I’m working on one to add to this site and I’ll link it as soon as I do.

But the actual Tofurkey brand contains wheat gluten and breadcrumbs so it’s not for the gluten intolerant.

But if you want a good gluten-free vegan Thanksgiving dish you should try my air-fried soy curls over mashed potatoes with a little gravy or Vegan Thanksgiving Casserole and Gravy recipe.

How to make this vegan slow cooker roast

You will need a Tofurkey, and it needs to be thawed – so it’s best to put it in the fridge the day before you are going to cook it.

You can thaw it in the microwave in a pinch.

Mix water, maple syrup or date syrup, nutritional yeast, bouillon cubes, marjoram, thyme, garlic powder, onion powder, rubbed sage, and black pepper in your slow cooker.

Add in the thawed roast and coat with the liquid. Cook on low 7 to 9 hours.

If you can, turn the roast over once or twice during cooking, but it’s fine if you don’t. Just make sure to pour gravy over all the servings.

Note: You should use a 2 – 4 quart slow cooker for best results, or double or triple the sauce ingredients so you have enough cooking liquid in a larger slow cooker.

The best Tofurky recipes

In addition to my slow cooker recipe below, be sure to check out this list of Tofurky recipes I’ve compiled.

It has something for everyone. I have to admit that I love this Slow Cooker Maple Herb Tofurky recipe the best.

More Vegan Thanksgiving Recipes

Even if you make this recipe you’re probably going to make a few more. Here are some of my favorites and at the end of the list are a few roundup posts that have a ton to choose from.

Happy Thanksgiving!

• Slow Cooker Sweet Butternut Squash Pie with Miso
• Vegan Thanksgiving Casserole and Gravy
• Easy Thanksgiving Dinner for Two
• Vegan Slow Cooker Veggie Loaf
• Holiday Sweet Potato Casserole
• Gluten-free Vegan Teff Stuffing with Roasted Butternut Squash
• Thanksgiving Potato Stuffing Balls with a Cranberry Center
• Creamy Vegan Greens
• 7 Vegan Thanksgiving Dressings
• The Only Vegan Thanksgiving Recipes You Need
• Vegan Thanksgiving Pies – including traditional thanksgiving desserts

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Slow Cooker Maple Herb Tofurky

If you or a member of your family loves Tofurky you need to try my slow cooker recipe. It makes a gravy that's slightly sweet and full of herbs. Plus it's all hands off time!

Course Main Course

Cuisine American

Keyword slow cooker vegan roast, tofurky recipe

Prep Time 15 minutes

Cook Time 7 hours

Servings 6 servings

Calories 352kcal

Author Kathy Hester

Equipment

• 3 or 4 qt slow cooker

Ingredients

• 1 Tofurky , thawed and taken out of wrapper
• 1 cup water
• 1/4 cup maple syrup
• 1/4 cup nutritional yeast
• 1 tablespoon Better than Boullion vegetable flavor or 2 homemade vegetable bouillon cubes
• 3/4 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/4 teaspoons garlic powder
• 1/4 teaspoons onion powder
• 1/4 teaspoons rubbed sage
• 1/8 teaspoons black pepper

Instructions

• Place the tofurky in your 2 to 3 quart slow cooker. Mix the sauce ingredients together and pour over the Tofurky.
• Cook on low 7 to 9 hours. If you are at home you can turn the roast over once or twice, but it’s fine if you don’t. Just make sure to pour gravy over all the servings.

Nutrition

Calories: 352kcal | Carbohydrates: 30g | Protein: 35g | Fat: 11g | Polyunsaturated Fat: 1g | Sodium: 1112mg | Potassium: 991mg | Fiber: 3g | Sugar: 10g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg

The post Save Thanksgiving: Slow Cooker Tofurky Recipe with Maple Herb Vegan Gravy appeared first on Healthy Slow Cooking.

If you’re looking for a vegan Thanksgiving pie recipe that’s festive and decadent, you need to try my easy slow cooker butternut squash pie with miso. It also frees up space in your oven for more holiday cooking for your family celebrations.

My vegan butternut squash pie is a holiday break from the traditional pumpkin pie and cooks in your slow cooker. It’s rich, decadent, and has a touch of salt and depth from the added miso.

The pie bakes in your slow cooker, freeing up space in your oven for more holiday treats.

Is pumpkin pie made from butternut squash?

The canned pumpkin puree we buy doesn’t contain the orange jack-o-lantern pumpkins that we think of.

There are dozens of winter squash varieties and many of those are also considered pumpkins. There very possibly some butternut squash purée in that can!

Some of the varieties a can might contain are butternut, Hubbard, Boston Marrow, and Golden Delicious.

All of these have fewer strings, richer taste, and even more sweetness than plain old pumpkin. You may have eaten a butternut squash dessert without even knowing it.

Is buttercup squash the same as butternut squash?

It’s very similar but buttercup is actually a little sweeter. You can switch out the two in any recipe sweet or savory. The inside of the buttercup is bright orange.

You can find lots of varieties of winter squash, including butternut and butternut squashes, at the farmers’ market, but they are showing up more in regular grocery stores and Trader Joe’s.

Can I make this in the oven?

You sure can! Just oil a pie pan and press in or roll out the dough and place the unbaked pie shell in there. Pour the delicious butternut squash pie filling into the crust.

Then put the pie pan on a rimmed baking sheet to make it easier to get in and out of the oven. Bake at 350 degrees until the middle is set.

What is miso?

Miso is a fermented soy product and if you can’t have soy there is a version made out of chickpeas.

Ingredients needed to make this vegan butternut squash pie

To make the crust you’ll either need a gluten-free pie mix and the ingredients it calls for, or whole wheat pastry flour, miso, cold water, and some vegan butter or coconut oil.

If you don’t have any miso you can use 1/2 teaspoon salt in its place.

Keep reading this post to see some oil-free ideas!

For the filling you’ll need a 15 ounce can of butternut squash puree, but you can use pumpkin or make this into a sweet potato pie. Any version will be awesome on your Thanksgiving table. If you are using homemade purée, be sure to strain well and use about 1 1/2 cups.

Then we add in some silken tofu, brown sugar or coconut sugar, miso, molasses, cinnamon, ginger, and nutmeg.

You will also need a food processor and a slow cooker. I like using an oval one, but this will work in a round crockpot too.

How to Make (step-by-step):

Mix the flour mixture and the remaining ingredients for the crust in your food processor, and pulse until it begins to form a ball. Line your slow cooker with parchment to make the pie easier to remove once it’s done.

Press the crust in and make it as even as you can and create a 1⁄4-inch lip/crust edge all around.

Rinse the food processor bowl if you want or just scrape it mostly clean. Add the filling ingredients, and process until silky smooth.

Pour into the crust.

Place a clean dishtowel between the lid and the crock.

Cook on high for 1 1⁄2 to 2 1⁄2 hours until the middle firms up. It will still jiggle slightly, but if you notice a lot of steam coming off the middle you can cook with the lid off to help it firm up the last 30 minutes of cooking. 

The top won’t get golden brown in the crockpot, but you can finish cooking it in the oven right in the crock.

After it’s done use the parchment paper as handles and move the pie to a wire rack.

What size slow cooker should I use?

In the video, I use the Hamilton Beach 3 in 1 which is no longer made. You can use a 4 or 6-quart slow cooker.

Unlike other slow cooker recipes, the size isn’t as important since we aren’t filling any of the sizes very full. Just keep an eye out on the crust and jiggle to see if the filling is set.

You may have leftover pie crust and filling depending on the size and shape you use.

Just bake up any extras in a muffin tin as mini pies and set the oven temperature to 350 until the filling is set and the crust begins to brown, about 15 – 20 minutes.

More dessert recipes including fall pies!

You need more than sweet potato casserole for your Thanksgiving dinner, and below I have some desserts that may be a new family favorite. But there are some classic pumpkin pies made vegan for you to choose from too.

• Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust
• The Best Vegan Thanksgiving Pies – mega round up from my favorite bloggers
• Holiday Gingerbread Pear Crumble
• Vegan Teff Gingerbread
• Vegan Banana Bread with Pecans and a Touch of Bourbon
• Vegan Pumpkin Pie Dip
• Whole Wheat Pumpkin Bread Minis
• Vegan Balsamic Berry Panna Cotta

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Easy Slow Cooker Butternut Squash Pie with Miso: a Vegan Thanksgiving Pie

I wanted to give you a holiday dessert that you can show off to your friends and family. No plain old pumpkin pie here! The base is a simple whole-grain crust. The middle is a slightly sweet butternut tofu purée with a hint of miso and lots of spices.

Course Dessert

Cuisine American

Keyword butternut squash pie, slow cooker pie, vegan thanksgiving pie

Prep Time 20 minutes

Cook Time 2 hours

Servings 8 servings

Calories 271kcal

Author Kathy Hester

Equipment

• food processor
• Slow Cooker

Ingredients

Crust Ingredients

• 2 cups whole-wheat pastry flour , or use gluten-free pie crust mix
• ½ teaspoon miso
• ½ cup cold water
• ½ cup vegan butter Stick Preferable – can use coconut oil

Filling Ingredients

• 1 15 oz. can butternut squash purée or pumpkin or sweet potato puree
• 1 12.3 oz box silken tofu
• ¾ cup brown sugar , or sub coconut or date sugar
• 2 tsp yellow miso
• 1 tsp molasses
• 1 tsp ground cinnamon
• ¾ tsp ground ginger
• ¼ tsp nutmeg

Instructions

• Mix the crust ingredients in your food processor, and pulse until it begins to form a ball.
  
• Line your slow cooker with parchment to make the pie easier to remove once it’s done.
  
• Press the crust in and make it as even as you can and create a 1⁄4-inch lip/crust edge all around.
  
• Rinse the food processor. Add the filling ingredients.
  
• Process until silky smooth.
  
• Pour into the crust.
  
• Place a clean dish towel between the lid and the crock and prop up one side of the lid by putting a wooden spoon underneath it.
  
• Cook on high for 1 1/2 to 2 1/2 hours until the middle firms up. It will still jiggle slightly, but if you notice a lot of steam coming off the middle you can cook with the lid off to help it firm up the last 30 minutes of cooking.
  

Video

Nutrition

Calories: 271kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 169mg | Potassium: 161mg | Fiber: 3g | Sugar: 21g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The post Easy Slow Cooker Butternut Squash Pie with Miso: a Vegan Thanksgiving Pie appeared first on Healthy Slow Cooking.

If you are looking for the best vegan dessert hummus recipes you are in the right place! We have scoured the web to find these plant-based dessert dips and you won’t believe how good they are. It’s great to pack for a school snack or use to make sweet treats.

Is there anything better than a healthy dessert? Vegan dessert hummus is an easy, simple, and satisfying sweet treat that any vegan can enjoy. Serve with apple slices or pears to make the perfect snack!

What is dessert hummus?

Dessert hummus is a sweet vegan variation on the traditional savory chickpea dip. It typically consists of a can of chickpeas, a sweetener, spices, and vanilla extract, or another flavoring blended together for a healthier dessert.

I often use dates or maple syrup as a sweetener and unsweetened cocoa powder can be added to make any flavor a chocolate variation.

When combined in a blender or small food processor, these sweet hummuses become creamy and thick, perfect for a healthy dessert.

It is easy to make and can be whipped up in less than five minutes. These sweet and creamy hummuses are a great dessert, especially when you dip fresh fruit in them. All pros and no cons!

What does sweet hummus taste like?

Well, when done right the one thing it doesn’t taste like is beans. That’s what you really wanted to know, isn’t it?

A traditional hummus recipe will have olive oil, sesame seed paste, sea salt, and other savory ingredients to make it the vegan favorite it is. Just about the only thing in common is the beans.

The additions like vanilla, cocoa, spices, extracts overpower the bean flavor and creates an amazing dessert flavor. The beans make it thick and give it a creamy texture.

How do I make homemade dessert hummus?

You will take drained garbanzo beans, spices, and flavorings and blend in a food processor or high-speed blender until smooth.

Then add something to add a sweet flavor like coconut sugar or organic turbinado sugar, or use an unrefined sweetener like dates or maple syrup.

What should I serve with dessert dips?

Apples, pears, bananas are some of my favorites. But sweet hummus is great on vegan graham crackers, Goodie Girl Animal Crackers that are vegan and gluten-free, and in a pinch, you can spread them on toast.

Can I buy dessert hummus at a store?

You can get so many sweet hummuses these days – even Aldi has a few that are vegan and gluten-free.

Check-in your local Whole Foods or grocery store. It will be near the savory hummus.

However, there are a few reasons to make your own. One is that you can make so many different flavors that you can’t buy in the store.

You can change our sweeteners to use ones that fit into your eating choices, and use all-natural ingredients, make yours oil-free, and even leave out the salt if you aren’t able to eat it with a health condition you might have.

Does Dessert hummus need to be refrigerated?

Yes, all hummus needs to be kept in the fridge, though you can freeze it if you find a sale or make more than you’ll eat in a week.

How long does it last?

In general, all hummus lasts about 1 week in the fridge in a covered container.

You can freeze hummus as well. I like to freeze mine in single-serving containers so I can grab one when I want.

Chickpea Dessert Hummus Recipes

There are many different varieties of sweet hummuses that you can try out, and I have a ton of recipes for you to choose from below. Some are from Healthy Slow Cooking and others are from some of my favorite vegan bloggers.

There are dips that taste like snickerdoodle cookies, vanilla wafers, red velvet cakes, pumpkin pie, chocolate mousse, cake batter, peanut butter, black bean brownies, and even sugar cookies. I’ll keep adding to this list as I find and make more.

Best Vegan Dessert Hummus Recipes

Once you start enjoying these sweet treats you'll be ready to branch out into more and more flavors.

I've got you covered with the recipes below!

1

Easy Vegan Date Caramel Hummus Recipe- No Refined Sugar (Dessert Dip)

Photo Credit: healthyslowcooking.com

This Easy Vegan Date Caramel Hummus Recipe is sweetened naturally without oil or refined sugar which makes it perfect for your healthy eating lifestyle.

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2

Vegan Pumpkin Pie Dip: A Dessert Hummus Recipe with Date Sweetened Option

Enhance your autumn snacking with this vegan pumpkin pie dip. It’s the dessert hummus you didn’t know you needed and it tastes just like your favorite pumpkin pie.

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3

Healthy Whole Food Plant-Based Chocolate Hummus Recipe with Dates and Vanilla

Looking for a whole food plant-based way to get your chocolate fix? Tthis healthy chocolate hummus recipe with dates is for you. It packs a lot of flavor into it with simple ingredients that you already have on hand like cocoa powder, dried dates, and vanilla extract.

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4

Turtle Butter: Pecans, Chocolate, Dates and Maple Syrup

Pecans, Chocolate, and Dates – oh my! This is my new favorite spread and it’s good on just about anything. I enjoyed turtle butter on crackers, graham crackers, and between 2 slices of whole wheat bread and grilled.

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5

Oatmeal Cookie Butter Sweetened with Raisins

When you make this your blender will smell like home-baked oatmeal cookies. The good thing is once you make this butter you can use it for a few weeks and just indulge at a little at a time. Spread it on apple slices, graham crackers or use some on top of a bowl of vanilla ice cream.

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6

Vegan Instant Pot Caramel Dessert Hummus Made with Dates

Photo Credit: plantbasedinstantpot.com

This vegan Instant Pot caramel dessert hummus is made with dates instead of refined sugar. It’s even faster using the Instant Pot and chana dal.

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7

No-Bake Gluten-Free S'mores Parfait (Vegan, Allergy-Free)

Photo Credit: strengthandsunshine.com

Easy, healthy, and delicious! A No-Bake Gluten-Free S'mores Parfait that's vegan, allergy-free, and uses homemade ingredients without the junk!

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8

Cookie Dough Hummus (How to Have Dessert for Lunch)

Photo Credit: veggiefunkitchen.com

This cookie dough hummus is made with garbanzo beans, is vegan, oil-free, and plant-based – so yes, it’s actually somewhat good for you! In fact, you don’t even have to “sneak” it into your kids’ lunchboxes in order to get them to eat their beans!

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9

Snickerdoodle Cookie Dip

Photo Credit: www.vnutritionandwellness.com

This delicious Snickerdoodle Hummus Dip tastes just like the holiday cinnamon sugar cookie but it’s healthier!

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10

Carrot Cake Dessert Hummus [vegan + gluten-free]

Photo Credit: healthyhelperblog.com

Perfectly spiced Carrot Cake dessert hummus that tastes like a fresh from the oven baked good! Creamy, smooth, and just sweet enough to satisfy all your cake cravings. Vegan, gluten-free, and low in sugar.

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11

Snickerdoodle Hummus

Photo Credit: avirtualvegan.com

This simple but insanely delicious Snickerdoodle Hummus is full of all the cinnamon & cookie dough flavour of Snickerdoodles. Ready in minutes and perfect for dipping with cookies, fruit or pretzels!

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12

Vegan Chocolate Hummus

Photo Credit: www.diannesvegankitchen.com

This sweet treat tastes like brownie batter, but it’s made with chickpeas, tahini, maple syrup, and cocoa powder. This recipe is super easy to make using just 6 ingredients, and it’s vegan and gluten-free.

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13

Sweet Hummus Fruit Dip

Photo Credit: thishealthykitchen.com

Sweet hummus fruit dip is a great choice when you’re craving a sweet, yet healthy treat. It’s tasty, with hints of maple and apple flavour, all while remaining refined sugar free.

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14

Pumpkin Hummus - The Urben Life

Photo Credit: theurbenlife.com

Do you have extra pumpkin you need to use up ASAP? Make this smooth and creamy pumpkin hummus, the perfect fall-inspired snack!

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The post Vegan Dessert Hummus Recipes and Sweet Dips for Healthy Desserts and Snacks appeared first on Healthy Slow Cooking.

Ready to dip some apple slices in a plant-based creamy caramel dip? This Easy Vegan Date Caramel Hummus Recipe is sweetened naturally without oil or refined sugar which makes it perfect for your healthy eating lifestyle.

This easy vegan date caramel hummus recipe is a healthy alternative to traditional dessert dips.

Dates provide a natural sweetness, chickpeas are the base, while vanilla adds flavor and depth making it taste just like caramel.

Why you should make this vegan dip

This creamy dip is made mainly with antioxidant-rich dates and other whole food plant-based ingredients, like chickpeas.

That makes it more nutritious than most desserts and when you dip in fruit, like sliced apples or pears, it’s the perfect whole food plant-based dessert!

This vegan caramel dip has no added oils and delivers on flavor – leaving your taste buds satisfied while fitting into your eating plan.

Dip in some apple slices and it tastes just like caramel apples.

What is sweet hummus?

Dessert hummus is a sweet dip that usually uses a base of pureed chickpeas. It may seem counter-intuitive, using beans in a dessert, but it works really well.

In the Great Vegan Bean Book, I created a ton of dessert recipes including chickpea chocolate chip cookies, black bean fudgesicles, cherry crumble bars, and these double chocolate chip cookies.

The trick is that the beans are the base and you use other flavors and sweeteners to cover up the bean flavor.

This vegan caramel dip gets its caramel flavor from dates. Dip in some apple slices in this vegan caramel for a healthy fall treat.

What is date caramel hummus made from?

This vegan date caramel hummus recipe is a healthy dessert option because it has no refined sugar. It has no added oils like canola, olive oil, or sunflower oil.

All you need to make this healthy and protein-packed dessert dip is water, dates, chickpeas, and vanilla extract.

You will need a little aquafaba, water, or nondairy milk to blend it up to a smooth creamy consistency.

It is refined sugar-free and has no: coconut sugar, brown sugar, cane sugar, or cane syrups in it at all.

The recipe is only sweetened with only dates, but you can add a drizzle of maple syrup if you want to add that flavor.

How do you make healthy dessert hummus?

Add the dates to a bowl and cover with some filtered water to soak for 30 minutes. Drain the dates before blending so it’s not too thin.

You can save that liquid to sweeten your tea a bit if you want. If you do be sure to store it in the fridge.

Strain the aquafaba from the can of chickpeas and save it to use in baking or to thin the caramel hummus later. You can freeze the bean water in ice cube trays to use later.

Combine the dates and chickpeas to your blender or small food processor along with the vanilla.

Blend until smooth, adding water, aquafaba, or almond milk to thin it out enough to blend smoothly.

The amount you need to use will depend on your blender or food processor, plus how well you drained the dates.

Date caramel hummus variations

If you want something beyond the plain caramel hummus there are so many ways you can change up this basic recipe.

Try any of these:

• add in a few tablespoons of cocoa or cocoa powder to make it a chocolate hummus – it tastes like brownie batter and you can add more to make it dark chocolate
• mix in a few tablespoons of chopped pecans and mini chocolate chips to make a loaded candy bar hummus
• use only soaked dates and vanilla if you have a friend that can’t have beans at all
• blend in some mashed sweet potato, cinnamon, and allspice for a Thanksgiving hummus
• you can substitute white beans for garbanzo beans
• if you are ok with a little maple syrup, you can add in a drizzle of it and top with minded walnuts for a maple walnut dip
• top with a little sea salt to change this into a sea salt caramel hummus
• blend in a tablespoon or two of almond butter or peanut butter to make it creamy and it will give the dip a toffee flavor.

How can I thicken caramel hummus if it’s too thin?

My first choice is to add more soaked dates that you strain very well and blend again.

You could add more strained chickpeas, a handful of cashews, or use another nut.

What should I eat dip in dessert hummus?

My number one go-to is crisp autumn apple slices. It’s a great way to get that sweet bite after dinner without ingesting a ton of refined sugar.

It’s also great on bananas, pears, berries, and after you dip you can sprinkle chopped nuts, dried fruit, or even some mini chocolate chip on it.

Try vegan graham crackers, crispy vegan cookies, or even spread on sweet potatoes or toast.

I like to dip in pretzels in a pinch.

How do you store this vegan caramel dip?

You can store it in the fridge for up to a week in a sealed container. I like to store it in small reusable containers so I can grab one serving out at a time to put on my plate with my dippies.

It also freezes great, so you can make a double batch less frequently. I also freeze in single-serving portions

What else can I use this for?

Caramel hummus can top cupcakes, be used as icing on a whole food plant-based cake, or even sandwiched between homemade vegan cookies.

More vegan dessert hummus recipes

• Pumpkin Pie hummus
• Chocolate hummus
• Instant Pot channa dal caramel hummus
• Not hummus, but turtle butter is a great sweet spread too
• Coming soon: vegan dessert hummus recipe roundup!

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Easy Vegan Date Caramel Hummus Recipe- No Refined Sugar (Dessert Dip)

I know, dessert hummus may not sound exciting—but stay with me. In this recipe, we’re using beans to make up the bulk of our dip, then adding dates and vanilla to give it that caramel goodness.

Use it on apples, pears, and more!

Course Dessert

Cuisine American

Keyword caramel hummus, date caramel hummus, vegan caramel dip

Prep Time 30 minutes

Cook Time 0 minutes

Servings 20 2-tablespoon servings

Calories 17kcal

Author Kathy Hester

Equipment

• food processor

Ingredients

• 1 can chickpeas drained aquafaba reserved
• ¾ cup dates
• 1 tablespoon non-dairy milk or aquafaba or water – use as much as needed to blend
• 1 teaspoon vanilla extract

Instructions

• Add the dates to a bowl and cover with some filtered water to soak for 30 minutes. Strain the water out of the dates.
• Combine the dates and chickpeas to your blender or small food processor along with the vanilla.
• Blend until smooth, adding your liquid of choice to thin it out enough to blend smoothly.
• Store in the fridge.

Video

Nutrition

Serving: 2tablespoons | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

The post Easy Vegan Date Caramel Hummus Recipe- No Refined Sugar (Dessert Dip) appeared first on Healthy Slow Cooking.

It’s slow cooker soup season and I have a treat for you – it’s one of my family’s favorites because it has so much flavor.

This vegan slow cooker white bean veggie soup is easy to make and it cooks hands off all day in your slow cooker. Sometimes you just need a good bean soup.

Slow cooker soup season is my favorite, I love eating tons of veggies and putting my cooking on auto-pilot for at least a few nights a week.

I bet you have the ingredients to make this Crockpot White Bean Soup on hand. Just throw everything in your slow cooker & dinner will almost make itself – it’s such an easy recipe!

This white bean vegetable soup uses simple ingredients that are probably in your pantry right now. Plus it will be one of the easiest meals you make all week. 

Be sure to also try my Slow Cooker Split Pea Soup and Creamy Vegan Tomato Soup – they are also easy recipes you’ll want to make all winter long.

What you need to make crock pot white bean soup

You just need simple pantry ingredients. Dry cannellini beans, or another variety of dried beans like navy or great northern, vegetable broth, or water with 2 veggie bouillon cubes, carrots, sweet potato, and a can of diced tomatoes to make the base.

And you’ll season your nurturing soup with bay leaf, marjoram, basil, fresh rosemary sprigs, or dry, using salt or a salt substitute and pepper, to taste.

Can I use broth in place of water?

You can use either vegetable broth, vegan stock, or water as the base. I love using homemade vegetable bouillon. So when I use water I through in a few cubes.

I make a double batch, freeze it in ice cube trays, and then I have it on hand for months. It takes up so much less space than homemade broth.

You can also use a vegan chicken broth. It’s just vegetable stock with yeast extract or nutritional yeast.

I love just adding in a few things, turning on my crockpot, and then having dinner ready when I’m done working.

How to make slow cooker white bean vegetable soup

Please note that this recipe uses a 4 to 5-quart slow cooker. If you have a larger crockpot you can double or triple the recipe.

Just place beans and the ingredients except for the salt and pepper in your slow cooker. The cooking time is 7 to 9 hours on low. Before serving add salt and pepper to taste.

WHAT VARIATIONS CAN I MAKE?

Think of this recipe as a base and you can substitute ingredients that you happen to have on hand. It’s the zen of soup-making at its best!

How do I make this thicker?

If you want a thicker soup take a potato masher and mash some of the beans and veggies. Or use an immersion blender, but just puree a portion of the soup.

How do I store white bean soup?

I store any leftovers in an airtight container in the fridge for up to 5 days/

Can I freeze this soup?

You sure can! I recommend that you freeze leftovers in single servings. Then you can grab one to take to work or have a soup ready to go on a day that you don’t feel up to cooking. It makes a great freezer meal.

What white beans should I use?

Since I subscribe to the Rancho Gordo bean club I have a regular rotation of hard-to-find heirloom beans. Because of that, I’m used to substituting one bean for another.

When I call for white beans in a recipe you can always mix and match cannellini, navy beans, or great northern beans. They are always easy to find in stores and

Can I substitute canned cannellini beans for dried?

You sure can! I would cut the broth or water by half since cooked beans won’t soak up all that extra liquid. You could even use any canned beans that you have on hand.

Do I need to soak dry beans?

This varies from recipe to recipe, so make sure you always read the ingredients and instructions before you begin. You don’t need to do the soaking beans step for this recipe.

What should I serve with this slow cooker soup?

I made the oat bread in the photos from the Girl versus Dough recipe. It’s my new favorite bread recipe and turns out just right every time.

I use agave nectar in place of the honey and olive oil instead of the butter, so it’s easily veganized. What’s your favorite thing to eat with soups? Your go-to bread recipe?

Slow cooker soup season is my favorite, I love eating tons of veggies and putting my cooking on auto-pilot for at least a few nights a week.

I love just adding in a few things, turning on my crockpot, and then having dinner ready when I’m done with working.

More amazing recipes to make in your slow cooker

• Slow Cooker Mole with Potatoes and Beans
• Slow Cooker Cabbage Steaks
• Vegan Slow Cooker Veggie Loaf
• Slow Cooker Black-eyed Peas
• Pumpkin Lasagna
• Whole Wheat Spelt Potato Rolls
• Slow Cooker Pumpkin Coconut Caramel Sauce
• Maple Pumpkin Spice Latte

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Vegan Crockpot White Bean Soup with Vegetables

This white bean vegetable soup uses simple ingredients that are probably in your pantry right now. Plus it will be one of the easiest meals you make all week. 

Course Main Course, Soup

Cuisine American

Keyword soup

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings 6 servings

Calories 207kcal

Author Kathy Hester

Equipment

• 4 quart slow cooker

Ingredients

• 1 1/2 cup dry cannellini beans or other white bean like navy or great northern
• 8 cups vegetable broth or water with 2 veggie bouillon cubes
• 1 1/2 cup diced carrots about 3 medium carrots
• 1 cup diced sweet potato about 1 small or 1/2 a large
• 1 14.5 oz can diced tomatoes
• 2 bay leaves
• 1 teaspoon marjoram
• 1 teaspoon basil
• 1/2 teaspoon ground rosemary or 2 inch sprigs fresh
• salt and pepper to taste

Instructions

• This recipe uses a 4 to 5 quart slow cooker.
• Add all the ingredients except for the salt and pepper to your slow cooker.
• Cook on low 7 to 9 hours.
• Before serving add salt and pepper to taste.

Nutrition

Calories: 207kcal | Carbohydrates: 39g | Protein: 13g | Fat: 1g | Sodium: 959mg | Fiber: 10g | Sugar: 4g

The post Whole Food Plant Based Crockpot White Bean Soup with Vegetables – No Oil appeared first on Healthy Slow Cooking.

Hard apple cider (or sparkling cider for the mocktail) and pumpkin spice syrup give this drink its sweetness and the flavors of fall. This pumpkin spice cocktail with rum and hard cider is going to be your new drink to sip on while you enjoy the autumn.

It’s that awesome time of year again – pumpkin spice season. I’m a fan of all things pumpkin and that means pumpkin drinks, pumpkin butter, spiced coffee drinks like pumpkin frappuccinos, and delicious cozy cocktails. And if you love autumn, and feeling the crisp coolness of fall in the bitingly cold winter air, this spiced-up rum cocktail is calling your name.

I love pumpkin spice latte recipes – really pretty much any vegan recipe that features pureed pumpkin as an ingredient, and now my latest addition to my fall favorites: pumpkin spice rum cocktails.

Pumpkin spice’s warm spices and comforting aroma evoke memories of autumn afternoons and evenings spent sipping spiced cider around a fire.

What rum goes best with pumpkin spice?

I love spiced rum and there are a few local brands in North Carolina. I think a dark rum, spiced or not, stands up to the spices and is amazing in fall drinks. Plus the caramel notes complement the hard apple cider flavors.

You can buy a spiced rum or you can make your own. Try my friend Susannah’s recipe for homemade spiced rum and you can use your favorite base spirit and even vary the spices to make it your own.

What’s a mocktail?

A mocktail just means a fancy and delicious drink with no alcohol. When I have a gathering I also have a mocktail option for guests who don’t imbibe for whatever reason. You don’t need alcoholic drinks to have an amazing Halloween party.

Sometimes people avoid alcohol for health reasons, allergies, religious reasons, or because they have had issues with alcoholism. But I think it makes a party fun when everyone gets to enjoy if they don’t drink for a reason or aren’t of legal drinking age.

To me, it doesn’t matter why – the important thing is to make all of my guests and the designated drivers feel special and know that I was thinking of them.

Did you know there are spirits that have zero alcohol?

I did know there were a few new no-alcohol blends for cocktails, but until a few months ago I didn’t know that there were alcohol-free gins, rums, tequilas, and more.

I ordered a few to try and so far so good. One thing to know is that some of them use chili peppers to reproduce the alcohol burn. So if you hate anything with heat, be sure to read reviews.

Where can I get no alcohol rum?

I was surprised at how many zero alcohol rums were on Amazon, including brands from abroad. I also found a huge selection at The Zero Proof. If you are looking for a great way to get more info I would read their blog. I learned so much and it helped me decide which ones I wanted to try.

Where I live I can’t find it in a liquor store or grocery store, but you could try where you live.

Where does the pumpkin come from?

It’s not in the ingredients as a line item, but there is pumpkin puree, brown sugar or maple syrup, vanilla extract, and a tasty pumpkin spice blend in my pumpkin spice syrup recipe. Pumpkin lovers adore it and you can use a store-bought syrup that’s usually just simple syrup infused with pumpkin pie spice if you hate pumpkin flavor.

How to make the pumpkin cocktail

You just need a bottle of hard apple cider, a shot of rum (spiced, dark, or your favorite), some bitter which really make this cocktail sing, a lime wedge to squeeze in, or a little lemon juice, and if you want to get really fancy some freshly grated nutmeg on top, add a cinnamon stick garnish, or a dash of pumpkin spice sprinkled on top.

Pumpkin spice mocktail: Zero Alcohol Version

Mix all together either in a pitcher or divide the ingredients between two glasses and mix with a spoon.

Recipe Variations

There are so many variations you can make and create your own delicious fall cocktails

• Use vanilla vodka in place of the rum
• Add a splash of vegan heavy cream to make it a creamy pumpkin drink
• Use a pumpkin spice liqueur in place of the pumpkin syrup
• Garnish with an orange peel
• Add a splash of ginger liqueur
• Top with a little vegan whipped cream
• Substitute some sparkling water or sparkling apple cider for the hard cider
• You can leave out the rum, use a splash of rum extract, or use the zero alcohol rum, or even use bourbon
• Skip the sparkling and use plain apple cider because this season calls for warm drinks like a hot toddy. This can be your virgin version!

How to serve mocktails and cocktails at your party

The most important thing is to separate the drink stations – especially if you choose to have the non-alcoholic rum on hand. You don’t want people getting those mixed up!

More Fall Drink Recipes

• Maple Spiced Hot Toddy
• Balsamic Fig Shrub
• Harry Potter Butterbeer Recipe
• Homemade Cinnamon Dolce Syrup
• Warm Horchata
• Vegan Hot White Chocolate
• Gingerbread Latte
• even more vegan warn drinks

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Pumpkin Spice Cocktail with Rum and Hard Cider with Mocktail Option

These Pumpkin Spice Rum Cocktails will transport you right to your favorite autumn day celebration.

This pumpkin spice cocktail recipe makes two servings. The rum can be substituted with for a non-alcoholic pumpkin spice mocktail.

The video shows you how to make the pumpkin spice syrup and how to mix the cocktail at the end – so you can skip ahead if that's all you want to see.

Course Drinks and Syrups

Cuisine American

Keyword pumpkin spice cocktail, pumpkin spice cocktail with rum, vegan pumpkin spice cocktail

Prep Time 10 minutes

Cook Time 0 minutes

Servings 2 servings

Calories 145kcal

Author Kathy Hester

Ingredients

• 12 ounce hard apple cider , or non-alcoholic sparkling apple cider to make the mocktail
• 1.5 ounce rum (spiced or dark if you have it), leave out for mocktail or use a no-alcohol rum
• 1 tablespoon pumpkin spice syrup
• 2 shakes bitters
• 1 lime wedge ,for garnish and to squeeze in
• 1 sprinkle nutmeg , optional for serving

Instructions

• Mix all the ingredients together. Pour into 2 glasses.

Video

Nutrition

Calories: 145kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 25mg | Potassium: 262mg | Fiber: 1g | Sugar: 24g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

The post Pumpkin Spice Cocktail with Rum and Hard Cider – Plus Zero Alcohol Version! appeared first on Healthy Slow Cooking.

Looking for a whole food plant-based way to get your chocolate fix? If so, then this healthy chocolate hummus recipe with dates is for you. It packs a lot of flavor into it with simple ingredients that you already have on hand like cocoa powder, dried dates, and vanilla extract.

This recipe is refined sugar-free, gluten-free, oil-free, soy-free, and vegan so it fits into almost any diet.

Do you love chocolate? You can indulge your chocolate cravings without feeling any guilt. It’s made with plant-based ingredients and is sweetened just with dates.

It’s great on fruit like apple slices and fresh strawberries, but try it on toast, or even as a healthy frosting. It’s your new guilt-free treat that everyone will love!

What are you waiting for? Grab a few items out of your pantry, whip this up, and be enjoying a healthy snack in minutes!

Is dessert hummus really hummus?

Classic hummus is a Middle Eastern savory dip that’s based on chickpeas, olive oil, and tahini. Plus traditional hummus is savory and this dessert hummus recipe is sweet. So it’s quite different.

I’ve made dozens of bean dessert recipes, so to me, a dessert dip made with chickpeas is a natural next step. And my vegan chocolate hummus recipe creates an irresistible chocolatey flavor with a hint of caramel from the dates!

Is it healthy?

Dessert hummus from the grocery store or Trader Joe’s can be full of oil and sugar making them not so healthy, but my version is healthy and has no refined sugar or coconut oil. That means you can enjoy it as much as you want to, It’s the perfect dessert if you have a sweet tooth.

What does this sweet treat taste like?

When made right, chocolate hummus tastes like chocolate. Since it is made from garbanzo beans it starts out savory, but when you add enough dates to sweeten it, the bean flavor disappears as if by magic.

Doesn’t taste sweet enough? Add more dates and/or vanilla.

Does chocolate hummus taste like chocolate?

The chocolate hummus recipe is made with garbanzo beans, which are a type of chickpea. It’s rich and delicious, just like brownie batter! The addition of dates makes it naturally sweetened, so you don’t have to worry about added sugar or refined sugars.

Does this creamy dip taste like Nutella?

Well, this recipe as is doesn’t have a hazelnut addition, so this one doesn’t.

But you can easily change that. Add a few tablespoons of hazelnut butter or substitute a hazelnut extract for the vanilla.

Ingredients you’ll need to make this delicious dip

All you need is a can of chickpeas, some soaked dates, a little vanilla, and some cocoa or cacao powder to make it chocolate. You can add a little almond milk if you want the dip to be less thick, but that’s optional.

You can leave out the cocoa and have plain caramel hummus instead. Or replace the dates with your favorite sweetener to taste. I love this with maple syrup.

Also, you can reserve the aquafaba, or the chickpea water, to use in another recipe. I freeze mine in ice cube trays so I have it on hand whenever I need it.

How to Make Chocolate Hummus

If you want to make this along with me you can watch the video on my YouTube channel here. Just make sure to add the unsweetened cocoa powder, because I make the caramel version in the video.

This is such a quick and easy recipe! You can blend this in your food processor or small blender.

If you use a blender you may need to add some non-dairy milk or water to thin it enough to get it to blend smooth.

Easy dessert hummus variations

You can make a deep, dark chocolate hummus recipe by increasing the cocoa or cocoa powder. That’s all you need to create a dark chocolate flavor.

You can make it into chunky brownie batter hummus by stirring in some finely chopped nuts or mini chocolate chips – you can even add some peanut butter or almond butter if you want.

You could puree in some fresh or frozen berries to make it fruity, or even some espresso powder to make it a mocha flavor.

You can make different chocolate hummus recipes just by adding a few things to create your own version.

Leave out the cocoa to make this into a vegan caramel dip.

How should I store this?

You should always store hummus in the fridge in an airtight container, but you can also freeze it in single-serving sizes or whatever the amount is that your family will eat in a week.

I like to cook a pound of chickpeas in the slow cooker or Instant Pot and make a giant batch of different hummus and freeze them for later.

What do you eat with chocolate dessert hummus?

The great thing about this recipe is you can use it as a frosting for cake or as a dip with fresh fruit, pretzels, or graham crackers.

For a treat make a dessert board on a wooden cutting board with this and some caramel hummus in small bowls.

Add lots of your favorite fruit, vegan cookies or graham crackers, and anything else you can think of that’s great with a little chocolate dip. I like to toast slices of bread and cut them into cute shapes with

Looking for more vegan chocolate recipes?

• Turtle Butter – made with pecans, cocoa powder, dates, and a little maple ayrup
• Mint Double Chocolate Black Bean Cookies – No oil and made with black beans
• Gluten-free Vegan Chocolate Avocado Cupcakes with No Added Oil
• Zucchini Chocolate Chip Cookies – uses mashed avocado in place of oil
• Vegan Chocolate Blintzes – the best treat for the weekend

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Healthy Whole Food Plant-Based Chocolate Hummus Recipe with Dates and Vanilla

Course Dessert

Cuisine American

Keyword caramel hummus, chocolate hummus, chocolate hummus recipe, dessert hummus

Prep Time 10 minutes

Cook Time 0 minutes

Servings 16 (2 tablespoon) servings

Calories 22kcal

Author Kathy Hester

Equipment

• food processor

Ingredients

• 1 can chickpeas drained aquafaba reserved
• ¾ cup dates soaked at least 1 hour
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa optional – to make a chocolate caramel version

Instructions

• Blend together, adding some water or non-dairy milk as needed.
• Store in the fridge or freeze for later.

Video

Nutrition

Serving: 2tablespoons | Calories: 22kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

The post Healthy Whole Food Plant-Based Chocolate Hummus Recipe with Dates and Vanilla appeared first on Healthy Slow Cooking.

Enhance your autumn snacking with this vegan pumpkin pie dip. It’s the dessert hummus you didn’t know you needed and it tastes just like your favorite pumpkin pie.

Perfect for Thanksgiving or to dip those crisp fall apples or pears in. But I won’t tell anyone if you decide to spread it on toast, a teff brownie, or even on top of a cupcake!

This is the time of year that I love most – pumpkins, sweaters, and multicolored leaves falling season! You will find me most days curled up. in a sweater, sweatshirt, or my new Harry Potter wearable blanket drinking a warm cup of chai or a pumpkin spice latte.

With this in mind, I wanted to share my vegan and oil-free recipe for delicious Pumpkin Pie Dip with you. This healthy pumpkin dip only takes minutes to throw together but tastes like it took hours.

Uses pantry ingredients and only takes minutes to make!

Best of all you can make it with what you have in your pantry right now. In addition to being a great party food, it’s an awesome dessert, and it would be a great addition to any Thanksgiving dessert table.

That’s right, this vegan, oil-free dessert dip is perfect for the holidays! It has a pumpkin pie flavor with a date-sweetened option, so everyone can partake. I used maple syrup in the video, but you can use date syrup.

What this dip is not:

• full of fat or oil – it’s a whole food plant-based dip
• no allergens – it’s soy-free, gluten-free, nut-free, and dairy-free
• contains no processed ingredients – so no vegan cream cheese or whipped pie topping
• sugar-laden – You can use any liquid sweetener you want, but I recommend maple or date syrup.

What is dessert hummus?

Dessert hummus is a healthy, sweet treat that goes great on apples, pears, and vegan cookies. It’s made by blending a sweet veggie or fruit with beans and usually vanilla to create the perfect dipping consistency and flavor.

There are tons of flavors for this dessert hummus recipe but in this post, we’re making our own sweet pumpkin pie version because it’s fall!

But is it really hummus?

Sweet hummus is definitely not a traditional hummus, so you can just call this a dip if you want to. With the popularity of chickpeas being used in sweets dessert hummus was a natural next step.

You can even use white beans in place of garbanzo beans if you want to, making it even a step further away from classic savory hummus.

Is sweet hummus good?

If you put the emphasis on the flavors and make sure it doesn’t taste like bean sip I think it’s amazing. It’s no different from eating chickpea cookie dough.

The trick is to have enough other tastes to cover up the beans. We usually do that with sweetener and vanilla. I made a ton of dessert in The Great Vegan Bean Book, so I’m pretty good at it!

Is dessert hummus good for you?

All hummus has plenty of protein and fiber so it’s better than having a vegan ice cream or cookie. Also, i’s made from chickpeas, which provide protein and folate.

Some recipes load up on sugar and fats, but you can make oil-free pumpkin pie hummus with date paste or syrup and avoid any refined sugar.

How to make your own homemade pumpkin puree

I have step-by-step instructions to show you how to make pumpkin puree in your slow cooker. It’s fine to use canned pumpkin puree, but it’s much cheaper to make your own.

But you can also make it in your Instant Pot by finding a whole pie pumpkin that fits into your IP and poking holes in it with a fork. Cook on high pressure for about 15 minutes. Then follow the rest of the slow cooker steps!

Be sure to pick out the small pie pumpkins for the best puree. Get them when they go on sale and freeze the cooked puree to use all year long!

What do I need to make this healthy pumpkin dip?

You probably have everything you need in the pantry right now, but I’ll give you a few substitutions just in case you don’t.

You will need one can of white beans or chickpeas. Drain and reserve the liquid for a recipe that calls for aquafaba. Note: you can freeze the aquafaba in ice cube trays so you have it when you need it.

You also need 1 can of pumpkin puree, or about 1 1/2 cups homemade. You could easily use sweet potato or butternut squash puree instead.

You’ll need a little vanilla extract and a liquid sweetener like maple syrup, date syrup or date paste to make it refined-sugar-free, or even my pumpkin spice syrup without extra spices for a shortcut. You can do this to taste, but I used 3 tablespoons of maples syrup.

Use a pumpkin spice blend or the amounts of cinnamon, cardamom, allspice, and cloves called for in the recipe card.

How to make this oil-free sweet pumpkin dip

It’s so easy – just blend the beans, pumpkin, sweetener, and spices in a food processor or blender. It takes almost no time at all.

What should I serve with pumpkin spice hummus?

I love apple and pear slices with it and you can even soak them in a little lemon water to keep them from browning.

Vegan cookies like ginger snaps or graham crackers are great additions to a fancy fall dessert board with this dip and my date caramel hummus.

Stay tuned for more dessert hummus recipes, you can add flavors like brownie hummus, caramel date dip, peanut butter hummus, and more to add to your spread.

Storing leftover pumpkin dip

Store in an air-tight container for 5 to 7 days. I like to leave out only what I will use in that time and freeze the rest in single servings.

Just pull one out in the morning and you’ll have an effortless dessert that night!

More vegan pumpkin recipes you will love

I have a savory chile pumpkin hummus recipe that’s perfect for a party and you can even make half recipes of both like in the video!

If you are looking for drinks try my slow cooker pumpkin spice latte or frozen pumpkin spice latte recipes. I use homemade cold brew coffee that I make in my French press with almost zero effort.

I have a vegan butterbeer syrup and pumpkin spice syrup for your coffee and teas too.

My vegan pumpkin pecan ice-creamless shake is another great way to celebrate autumn and you could toss some cold brew in the blender if you wanted to.

Pumpkin slow-cooker steel-cut oats are a great way to start your day. And don’t forget to make a treat for your best friend, these pumpkin cranberry dog cookies are my pups favorite!

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Vegan Pumpkin Pie Dip: A Dessert Hummus Recipe with Date Sweetened Option

Course Dessert

Cuisine American

Keyword dessert hummus, pumpkin dip, pumpkin pie dip, pumpkin pie hummus

Prep Time 10 minutes

Cook Time 0 minutes

Servings 24 servings

Calories 28kcal

Author Kathy Hester

Equipment

• food processor

Ingredients

• 1 15.5 oz can chickpeas or 1 1/2 cup cooked garbanzo beans
• 1 14.5 oz can pumpkin puree or substitute sweet potato or butternut squash
• 2 tablespoons maple syrup date syrup, or date paste, or. more as needed to taste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground clove

Instructions

• Puree the beans and pumpkin together in the bowl of your food processor until smooth.
• Add the sweetener of choice and the spices, then blend again until creamy.
• Add the smallest amount sweetener to the first blend, then taste, and add more until it’s just the way you like it.
• Leave out what you will eat now and store the rest in the fridge or freezer.

Video

Nutrition

Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 55mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2853IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

The post Vegan Pumpkin Pie Dip: A Dessert Hummus Recipe with Date Sweetened Option appeared first on Healthy Slow Cooking.

Have you ever watched a Harry Potter film and thought, “I really want a butterbeer”? The good news is that you can make your own dairy-free butterbeer home. My recipe for a vegan version of the Wizarding World famous drink is made with coconut milk and brown sugar, or coconut sugar for a no refined sugar option.

Watching the Harry Potter series movies will make you crave something sweet. From treacle tart to chocolate frogs, author J.K. Rowling was on point with her descriptions of traditional English sweets. However, one of the most popular items at any wizarding event is butterbeer, a drink that can be hard to come by for vegans or those with dairy allergies.

Do you love Harry Potter as much as I do?

Cheryl and I are huge Harry Potter fans and love going to the universal parks or having a Harry Potter movie marathon. And the best part of watching at home is that I can make DIY butterbeer with homemade butterscotch topping in your own kitchen.

Are you vegan or have a dairy allergy, but still want to enjoy butterbeer like they serve in the Three Broomsticks or Diagon Alley? I have the recipe for you! This sweet and creamy beverage is so easy to make at home. It’s also more like the real thing since it doesn’t just use cream soda

Don’t worry you don’t have to be an actual wizard to make this – it’s a muggle-friendly recipe!

One of the best things about making your own homemade vegan butterbeer syrup is that you can then create a hot, iced, or frozen butterbeer at home. And I’m going to tell you how to make all 3!

What is butterbeer?

It’s a sweet drink that’s straight from the pages of the Harry Potter books. It’s full of butterscotch flavor and in some non-vegan recipes, heavy cream and butter extract too.

My simple recipe is 100% vegan though and you could use vegan heavy whipping cream in place of the coconut milk if you wanted to. I think my syrup is the best butterbeer recipe.

What does butterbeer taste like?

Butterbeer is a sweet drink that tastes like a buttery version of a vanilla drink topped with thick foam, like a latte or cold foam on top. Similar to a buttery version of cream soda.

The butterbeer recipe comes in a frozen version or regular topped with a tasty sweet foam all year long at the Wizarding World, but in the winter they have a hot version as well.

My version and Universal Studios contain no alcohol and are gluten-free. But only mine is dairy-free because they add a milk derivative to the foam and will not serve it without it.

What are butterbeer’s six different forms at Harry Potter World?

First off, I have to break the news to you that neither this popular drink at the Wizarding World of Harry Potter nor their flavored butterbeer desserts are vegan or dairy-free. It can be found in many different forms, including cold, frozen, and hot versions – but to have a vegan version you need to make this recipe.

1. Frozen Butterbeer is kind of like an ice slushy with a foam topping
2. Cold Butterbeer is more like a vanilla soda with a foam topping
3. Hot Butterbeer – served only in the winter and similar to a hot butterscotch
4. Butterbeer Soft Serve Ice Cream – they swirl the flavor in
5. Butterbeer Potted Cream – a thick pudding
6. Butterbeer Fudge – well, fudge that tastes like our favorite drink

The most popular form is the Butterbeer Soft Serve Ice Cream and if you make my frozen version it will be like a butterbeer and a milkshake had a magical baby!

Is Butterbeer in Orlando alcoholic?

No, it is not, but you can get some fire whiskey and a few specialty beers that are only sold in the Wizarding World area.

How can I make an alcoholic version of butterbeer?

If you are a grown-up or having an adult Harry Potter party you may want to have a butterbeer cocktail as well as the kid-friendly version.

The first way I learned to make butterbeer was to add some vegan butterscotch schnapps to cream soda and top it with some vegan whipped cream.

You could use vanilla vodka, or a dark rum, and butterscotch schnapps, this butterbeer syrup, or my slightly healthier vegan butterscotch sauce with a splash of plant-based creamer.

Use either butterscotch syrup or this Harry Potter butterbeer syrup in your cocktail. Add some vanilla syrup to a vegan caramel vodka to make an alcoholic butterbeer if you want to skip the cup of cream soda.

Harry Potter homemade butterbeer recipe ingredients

If you want to make the traditional version please know that it does contain fat and oil, but this is a treat and not a staple you’ll have around all the time. It’s perfect for Halloween, birthday parties, or to sip on while you are re-reading your favorite books, like the Harry Potter book series or Fantastic Beasts.

For the syrup, you’ll need some vegan butter and I recommend Miyoko’s, but any brand will do. You will need a can of full-fat coconut milk, brown sugar or coconut sugar, a splash of pure vanilla extract, and a little bit of salt.

To make the drinks you’ll need your favorite unsweetened non-dairy milk, if you want to make the foam you’ll need an Aer Vitamix container or a frother of some kind.

Can I make an oil-free version of butterbeer syrup with no refined sugar?

You can soak and puree 1 cup of dates with enough unsweetened non-dairy milk to get them to blend to a past, or use the soaking liquid instead, and 1 teaspoon vanilla. Use this paste to make all the drinks listed in this post.

It’s not an exact match to the taste, but it’s pretty wonderful and a whole food plant-based approved version!

How to make butterbeer syrup

Melt butter in a large saucepan, add the coconut milk, and stir until the coconut fat is melted, add the brown sugar.

Then cook until reduced to a thick syrup and add vanilla.

How do I store vegan butterbeer syrup?

Store in the fridge for up to 2 weeks.

How can I make a vegan foamed topping?

You can get a milk frother that you add the milk to and it heats it, a handheld frother, or a Vitamix Aer Disc pitcher.

Just follow the directions and recommendations on the device you choose to use. But in a pinch, you can shake it up in a sealed mason jar, remove the lid, and stick the jar into the microwave to make it set up a little. It’s not perfect, but better than nothing.

I got my Aer last year and use it for cold foam, to top latte, and you can make a fresh cocktail or mocktail mixer with it too.

What vegan milk foams best?

The barista blends do the best and they usually have some added oil. But you can get some volume from oat and soy milk too – the foam with just be very loose. and not as much like latte foam

My favorite is the Califia Oat Barista blend.

How do I make a traditional cold butterbeer?

To make it just like Universal, add a tablespoon or 2 of the syrup to plain or vanilla sparkling water. Top with vegan whipped cream or foamed non-dairy milk.

How do I make a hot butterbeer?

Add a tablespoon or 2 of the syrup to heated unsweetened non-dairy milk – plain or vanilla, then top with vegan whipped cream or foamed non-dairy milk.

How do I make a frozen butterbeer?

Add 1/2 cup rolled oats and 2 cups water – or 2 cups nondairy milk – to your blender with syrup to taste. Blend well, then add either 2 teaspoons finely ground chia seeds or 1/4 teaspoon xanthan gum and blend again.

More Harry Potter party recipe ideas:

Pumpkin juice is vegan at Universal, but that doesn’t mean that you can’t make this refined sugar-free version at home. It’s like a spiced apple cider with pureed apricots and pumpkin.

Make cockroach clusters or set up a station for the kids to make their own. Melt vegan 1 cup chocolate chips in your slow cooker on warm with 2 teaspoons of coconut oil. Stuff whole dates with peanuts or pretzels and dip into the chocolate with a spoon. Set on parchment paper to dry. Then crunch!!

Get even more spooky vegan Halloween recipes on the blog

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Magical Harry Potter Butterbeer Recipe: Vegan without Cream Soda or Dairy

If you’ve been to Universal Studios as a vegan you were probably disappointed that the butterbeer topping has dairy in it. So if you have a dairy allergy or are vegan like me it means you don’t get to have it. But that’s ok – we’ll make our own! You can make a hot butterbeer by mixing syrup with warm non-dairy milk, a cold soda by adding to club soda, or make a frozen version by adding to your favorite vanilla shake.

Course Drinks and Syrups

Cuisine American

Keyword butterbeer, butterbeer syrup, Harry Potter recipes, homemade butterbeer, vegan butterbeer

Prep Time 5 minutes

Cook Time 15 minutes

Servings 32 tablespoons

Calories 58kcal

Author Kathy Hester

Equipment

• milk frother
• Vitamix Aer Pitcher

Ingredients

• 2 tablespoon vegan butter optional
• 1 15 ounce can full fat coconut milk
• 2 cups brown sugar or substitute coconut sugar
• 1 teaspoon vanilla extract
• Pinch of sea salt optional

Instructions

• Melt butter in a large saucepan over medium heat if using. Add the coconut milk and stir until the coconut fat is melted, then add the brown sugar and stir until melted.
• Then turn up the heat to medium-high, still stirring, until it starts to bubble. Then turn heat back to medium and cook, keep stirring, and cook until the mixture is reduced but not as thick as a carmel.
• Stir in the vanilla and salt if using. Store in the fridge for up to 2 weeks.

Video

Notes

Whole food plant based note: You can actually make something similar by stirring in 1 teaspoon vanilla to 1 cup date syrup. It’s not exactly the same, but will give you a healthier treat that fits into a stricter eating plan.

Nutrition

Calories: 58kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 11mg | Potassium: 19mg | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

The post Magical Harry Potter Butterbeer Recipe without Cream Soda or Dairy appeared first on Healthy Slow Cooking.

Are you ready for some amazing homemade vegan black gnocchi? The whole process takes about 30 minutes and even though these are black there’s no squid ink involved in making these plant-based potato dumplings, we use ground charcoal instead. It’s the ultimate comfort food and has a gluten-free option too!

This vegan gnocchi recipe is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes and I have even more Halloween potato recipes in this post.

I was vegetarian the first time I had fresh gnocchi and it was one of the most amazing things I ever tasted. I hadn’t associated potatoes with Italian recipes before that and potatoes covered in pesto or tomato sauce are an amazing thing to behold.

This easy homemade vegan gnocchi recipe is plant-based, oil-free, and gluten-free. The entire process takes about thirty minutes and ingredients are easy to come by, so you can enjoy this dish on a weeknight.

Why color it black?

Squid ink gnocchi is a popular dish and is super spooky. So when the Idaho Potato Commission asked me to make a few Halloween recipes for them I knew I needed to find a way to veganize this classic dish.

Traditionally, black ink gives gnocchi or pasta a rich color and an umami flavor from the sea.

I recreated the same color of this dish but with no squid ink. In its place, I used food-grade charcoal powder which gave it an amazing color. I also used it in my Halloween potato chip seasoning blend for my no oil air fryer potato chips.

I made these black for 2 reasons. One main purpose is to make a vegan version that’s free of squid ink and the second is to make a Halloween recipe!

It’s always nice to have a spooky recipe in your back pocket for black Halloween pasta or a fun Gothic dinner party.

Can I make homemade potato gnocchi in different colors?

You sure can. You can add dry powdered veggies like carrots, pumpkin, sweet potato, greens, and more in place of the charcoal to change the color.

Another way to change the color is to use a purple or red potato that’s colored all the way through its flesh.

But you can add extra flour in place of the charcoal in this recipe and make it the traditional white color. For Halloween just use ghost and skull cookie cutters and serve over the same red tomato sauce.

Please note that you may need to cut one open to make sure as some purple or red potatoes are only colored in the peel and will not change the color of the dough.

What is gnocchi?

Gnocchi is a dumpling made from potatoes that can be served as an entree or in soup or stew. For this recipe, we skip the normal boiling and bake them in the sauce to make it easy.

It’s delicious and nutritious, and the main ingredients are potatoes and flour so they are cost-effective and easy.

Gnocchi is a delicious and healthy alternative to pasta. It’s easy to make, but in a pinch, it’s available in the shelf vacuum-sealed section of most grocery stores, refrigerated or frozen sections.

Why use squid ink in pasta or gnocchi?

The traditional use of squid ink in pasta or gnocchi is that it provides bold decoration. The point of using it is to provide an interesting look, taste, and texture.

To veganize the color we use food-grade charcoal and it doesn’t affect the flavor of the dish at all.

If you want to add some briny flavor to a dish that you’re veganizing you could add some olive juice and maybe a little ground seaweed for a bit of vegan sea flavor.

Is gnocchi vegan friendly?

While some gnocchi is accidentally vegan, traditionally gnocchi is made with eggs and sometimes has cheese as well.

So if you don’t want to make homemade gnocchi, you need to carefully read the labels and ask restaurants what’s in theirs.

Is all gnocchi gluten-free?

No, many gnocchi recipes use wheat flour of some kind, though you can find gluten-free gnocchi in stores. Be sure to read the labels carefully and look for gluten-free on the package.

But if you are making a different recipe you can sub a gluten-free flour blend for wheat flour.

What flour should I use to make vegan gnocchi?

Gnocchi is made mainly of potatoes and flour. You can use a variety of different types of flour to make these little dumplings, including all purpose flour, whole wheat, oat flour, rice flour, or your favorite gluten-free blend.

The thing to keep in mind is that you may have to vary the amount of flour depending on the type and fine grind. Just make sure that it’s moldable.

What’s in this gluten-free vegan gnocchi recipe?

Well, there’s no gluten, dairy, eggs, or even oil in this recipe so it’s healthier than most versions and we use simple ingredients.

Really all you need is cooked peeled potatoes, that you mash and mix with the gluten-free flour of your choice, and a little salt or salt substitute. I used a 1 to 1 gf baking blend, but oat flour works great too.

Then you’ll need some charcoal powder to turn them black, if you want – or leave them white.

How to make Gnocchi

How to make the gnocchi dough

Peel the potatoes and cut them into small chunks. Boil until tender, and drain well in a colander. This will keep the dough from being waterlogged with too much moisture.

Put the cooked russet potatoes in a large mixing bowl and mash with a potato masher or you can use a potato ricer if you have one.

You’re looking for a texture like mashed potatoes. Then add flour, charcoal (if using), and salt.

Mix well and make a smooth ball, then cut in half.

Rolling and cutting

Sprinkle a little flour over a large cutting board to create a floured surface with enough flour so the piece of dough doesn’t stick. Then turn out half the dough on it. Pat flat, about ⅓˝ thick. Cut out festive and spooky shapes with small cookies cutters. You can use a dough scraper or thin spatula to move the cut gnocchi to the baking dish after you payer in the sauce.

Repeat until all dough is used.

Note that we aren’t rolling the dough out and making the little bites with stripes that you are used to seeing on gnocchi. I’m working on more homemade vegan gnocchi recipes to add to the blog as well.

Boiling or Not

In this recipe, we want to preserve the intricate shapes from the cookie cutters that we are using. Boiling the gnocchi really dulls the shapes and often makes them unrecognizable, so we bake them instead.

We won’t be using a gnocchi board or fork to put the stripes in.

We are making a vegan gnocchi bake as a time-saver, eliminating the boiling step. When you pull the baked gnocchi in tomato sauce out of your oven – you are ready to sit down and eat.

Prepare for baking

Preheat your oven to 350 degrees and layer some red sauce in your casserole dish then the uncooked gnocchi. Place the uncovered casserole dish on a baking tray to make it easier to get out of the oven.

Tips for making this vegan gnocchi

1. Make sure to drain your potatoes well or it will be hard to make the dough solid ant
2. Don’t puree the potatoes are they will get gummy and make your dough heavy – mashing is the way to go
3. Dip your cookies cutters in flour if you are making white gnocchi, but use ground charcoal powder if you are making the black version to keep them nice and uniformly colored.

What should I serve with black gnocchi?

My first choice would be a large green salad and if you want to stay in the Halloween spirit use a pumpkin or jack-o-lantern cookie cutter to cur out carrots or orange bell pepper. I also cut ghost and skull shapes out of white vegan cheese.

Steamed veggies are always a great side and you can toss them in a little nutritional yeast and balsamic vinegar to up the flavor.

Can you make the gnocchi in advance?

Yes, you can make the gnocchi in advance. Keep the dough in the fridge in a covered bowl or you can even form the gnocchi and keep it in a sealed container for up to 3 days.

Can you freeze gnocchi?

Yes! You can make vegan potato gnocchi and place them on a baking sheet covered in parchment paper in a single layer.

Place in the freezer and put them into a resealable container/bag once frozen. This will help them keep their shapes and not get mashed up together.

How to serve vegan Halloween gnocchi

I baked this in a casserole dish by first layering vegan sauce on the bottom, then placing the gnocchi on top. Bring to the table so everyone can clearly see its cuteness, then you can grate vegan Parmesan cheese over the top.

Any sauce of your choice can be used including creamy sauces, vegan cheese sauce, pesto, a marinara – or just use your favorite pasta. It’s fun and delicious!

More vegan pasta recipes

To make your one pasta try my Homemade Quinoa Noodles (gluten-free) or Miyoko’s Easy Homemade Vegan Pasta (not gluten-free).

My One Pot Veggie Vodka Sauce is quick and easy. Or you can make one of these vegan sauces for your gnocchi: Lentil Quinoa Vegan Bolognese Sauce or Slow Cooker Meatless Sausage Mushroom Ragu for a heartier base for your gnocchi.

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Vegan Gnocchi Colored Black with Charcoal – No Squid Ink!

This recipe elevates potatoes to a frighteningly good Halloween scare. Don’t be nervous if you haven’t made gnocchi before – it’s an easy and forgiving process. Gnocchi is traditionally made with semolina flour and potatoes.

I’m using a gluten-free baking blend in place of the wheat, which makes these little dumplings gluten-free, but you can use wheat flour, oat flour, or whatever you have on hand.

I colored the ones pictured black by substituting 2 tablespoons of food-grade charcoal for that amount of flour but you could make purple by using purple potatoes, adding a few drops of food coloring, or going with white.

Course Main Course

Cuisine Italian

Keyword black gnocchi, gluten-free gnocchi, vegan gnocchi

Prep Time 30 minutes

Cook Time 15 minutes

Servings 8 servings

Calories 117kcal

Author Kathy Hester

Equipment

• rectangle casserole dish
• potato masher or potato ricer
• Halloween cookie cutters or other cookie cutters

Ingredients

• 2 large russet Idaho® potatoes or try purple Idaho® potatoes for a fun color!
• 1½ cups gluten-free baking blend wheat flour, or oat flour, divided
• ½ teaspoon salt
• 2 tablespoons food-grade charcoal optional
• Tomato pasta sauce jarred or homemade

Instructions

• Peel the potatoes and cut them into small chunks. Boil until tender, and drain well in a colander.
• Transfer to a large mixing bowl and mash well.
• Add in ½ cup of flour and salt. Mix well with your hands, adding the other 1 cup of flour a ½ cup at a time.
• Flour a large cutting board and turn out half the dough. Pat flat, about ⅓˝ thick.
• Cut out festive and spooky shapes with small cookies cutters. Repeat until all dough is used.
• Spread a thick layer of tomato pasta sauce in a large casserole dish, place gnocchi on top, then add a sprinkle of vegan cheese if you want.
• Bake at 350° for 20 minutes or until the sauce starts to bubble.

Notes

Note: the nutritionals are for the gnocchi only.

Nutrition

Calories: 117kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 222mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

The post Spooky Delightful Vegan Gnocchi Colored Black w/ Charcoal – No Squid Ink! appeared first on Healthy Slow Cooking.

It’s that time of year again! Pumpkins are abundant, so I’m always looking for a great recipe for a healthy snack to get my pumpkin fix – without any oil. This Ancho Chile Pumpkin Hummus Dip recipe makes a healthy and easy snack that’s perfect to celebrate the beautiful colors of fall!

Are you ready for pumpkin everything season? The days are getting shorter and it’s getting colder, but I’m excited to share this delicious pumpkin hummus dip recipe with you. It uses ancho chile powder and spices, giving it a warm umami profile. This simple recipe is made entirely in your food processor – no cooking needed!

Homemade hummus is so easy and you can make different flavors.

Planning Your Thanksgiving Menu?

This pumpkin hummus is a perfect dip to have on hand for your guests, or better yet for you while you are cooking. If you are like me you wait too long before you nibble while you’re cooking a big feast.

These are some of my favorite vegan Thanksgiving recipes to add to the mix:

Mains:

• Vegan Thanksgiving Casserole and Gravy
• Thanksgiving Tofurky Recipes
• Slow Cooker Maple Herb Tofurky
• Easy Thanksgiving Dinner for Two

Sides:

• Thanksgiving Potato Stuffing Balls
• Gluten-free Vegan Teff Stuffing
• Holiday Sweet Potato Casserole
• Creamy Vegan Greens
• Slow Cooker Whole Wheat Spelt Potato Rolls

Dessert:

• Gluten-free Vegan Pumpkin Pie
• The Best Vegan Thanksgiving Pies
• Vegan Pumpkin Spice Cheesecake
• Whole Wheat Pumpkin Bread Minis

Is this really hummus?

My pumpkin hummus is oil-free, vegan, gluten-free so that moves it far away from a classic hummus from the middle east. I completely admit that this is not your average hummus, and if you’ve looked at the hummus section at any store lately you won’t be shocked by anything here.

Adding pumpkin in one big change and no tahini is another, and later I’m even suggesting you can use white beans instead of chickpeas.

It also contains spices that aren’t found in traditional hummus, but if you’ve been buying hummus in the

If you feel more comfortable calling this a pumpkin bean dip that works for me.

Can I make healthy pumpkin hummus without chickpeas?

You sure can! In fact, a pumpkin hummus recipe with no chickpeas will still taste great. Just use any cooked white beans and this particular flavor combo would be amazing with black beans.

Honestly, though, pinto beans or an heirloom would work too.

What can I substitute for pumpkin purée?

You can really use any vegetable puree that has the same consistency. My first choices would be sweet potato or butternut squash puree to keep the autumn feel of this dip. In fact, I think I’ll make a butternut squash hummus recipe next!

But you could use silken tofu puree, thick-blended cooked green, pureed cooked carrot, or any other cooked root veggie.

White Bean Pumpkin Hummus

In the version of this recipe I made in the video I used white beans. In fact, I made half this recipe and half pumpkin pie hummus with the same one can of beans.

You can change the spices to make the base puree of beans and pumpkin puree sweet or savory. I suggest using the following to change things up a bit:

For savory hummus: 

• Chili powder, cumin, coriander 
• Garam masala 
• smoked paprika, coriander, oregano 

For a pumpkin pie dessert hummus that tastes just like pumpkin pie filling: 

• Add a liquid sweetener like maple syrup or date syrup
• Cinnamon, nutmeg, and cardamom – start with ½ tsp each and adjust as needed, or use a pumpkin pie spice blend

Savory pumpkin hummus dip basic ingredients

All you need is one can of chickpeas or white beans, drained and canned pumpkin puree to start with.

Note: be sure to save the aquafaba for another recipe. You can always freeze it in ice cube trays if you won’t be making any cookies or coating veggies for the air fryer soon.

You’ll also need a food processor or small blender to blend the dip and some ancho chile powder which gives it a richer flavor, chile (for the stew – blend) powder, smoked paprika, garlic powder or a few fresh garlic cloves, onion powder, and a nice pinch of salt or salt substitute.

I like to add a little acid to this and used a jalapeno white balsamic vinegar, but you could use lime or lemon juice – even apple cider vinegar to get that brightness.

How to make this easy hummus dip

Puree the beans and pumpkin together in the bowl of your food processor, then add in the spices and mix again until it has a creamy texture- it’s just that simple and easy to make!

What should I eat with this easy pumpkin hummus?

I served it with fall leave-shaped tortilla chips that I got at Trader Joe’s, along with some crackers. But you could dip in pita chips, seedy crackers, baby carrots, celery sticks, or other fresh veggies.

You could also garnish with some pumpkin seeds, sesame seeds, or whole garbanzo beans, and lots of toasted pita bread to dip in it.

How long does homemade pumpkin hummus last?

If you keep it refrigerated after you make it should last 6 to 7 days. If you take it out and leave it at room temperature over and over that will make it last less.

I recommend that you only take out what you plan on eating at a time and use a clean utensil to scoop it out.

Can I freeze hummus?

Hummus and other bean purees freeze amazingly well. You can freeze this creamy dip in reuseable bags, or in pyrex containers.

I like to freeze in small containers, about what we would eat in one sitting. You can make a ton of mini jars for a fraction of the cost to buy them premade!

Looking for even more pumpkin recipes?

For savory options, you have to try my slow cooker pumpkin lasagna, these no oil vegan Instant Pot tamales, or some whole wheat pumpkin biscuits.

If you have a sweet tooth my pumpkin spice syrup brightens up coffee, tea, and pancakes. Or try some pumpkin gingerbread to make your holidays even brighter.

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Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe – Vegan and Gluten-Free

Course Appetizer

Cuisine American

Keyword ancho hummus, chickpeas, easy dip, oil-free hummus

Prep Time 10 minutes

Servings 24

Calories 23kcal

Author Kathy Hester

Equipment

• food processor

Ingredients

• 1 15.5 oz can chickpeas or 1 1/2 cup cooked garbanzo beans
• 1 14.5 oz can pumpkin puree or substitute sweet potato or butternut squash
• 1 teaspoon ancho chile powder or another mild ground chili like guajillo
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder blend , the one use use to make chili stew with
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon jalepeno white balsamic or substitute apple cider vinegar, or balsamic
• 1/2 teaspoon salt or to taste, or salt substitute

Instructions

• Puree the beans and pumpkin together in the bowl of your food processor until smooth.
• Add the seasonings and blend again until creamy.
• Leave out what you will eat now and store the rest in the fridge or freezer.

Nutrition

Serving: 2tablespoons | Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2476IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

The post Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe – Vegan and Gluten-Free appeared first on Healthy Slow Cooking.

Ready to make your own oil-free air fryer potato chips at home? It’s easy to make these crispy crunchy potato chips without having to use any oil. It’s a crispy snack that you can also get to add your favorite seasoning blends and create your own masterpiece of a snack.

This air fryer potato chips recipe is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes and they are amazing in the air fryer.

If you want to learn how to make crispy chips in your air fryer you are in the right place.

I love my air fryer

Your air fryer is a perfect tool for whole food plant-based cooking. You can make crispy crunchy food without oil and that is amazing.

You should also try my other air fryer recipes like this pasta chip recipe or Southern Fried Vegan Soy Curls for more crispy goodness. But you can also make carrot cake in a mug, edamame, and even vegan French toast in your air fryer too.

It’s so versatile!

Are air fryer chips healthy?

Clean eating can seem hard, but making your own snacks at home instead of buying them is a great way to cut down on sugar, salt, and other ingredients you might be trying to avoid. This recipe for air fried potato chips will change that for good.

Yum! These crispy potato chips are so easy to make and healthier than the ones you buy in the store.

While you can use a little cooking spray, these do work with no oil at all. The potato starch can adhere to any spice blend you want to use. And you can choose flavors you can’t get at the store or even make them salt-free!

Dressed up for the holidays: Halloween crunchy chips

Yes, you are seeing some super cute cutouts of bats, cats, skulls, and ghosts. You can really make these for any holiday!

Just make a short stack of the slices and cut through with a cookie cutter. Then continue on with the rest of the recipe directions at the bottom of the page.

The dark seasoning mix that I put on the bats and cats is easy to make and it’s edible charcoal that makes the mixture black.

To make the spooky seasoning blend just mix ¼ cup food-grade charcoal, 2 tablespoons smoked paprika, 1 tablespoon ancho chili powder, 1 tablespoon chili powder blend, 2 teaspoons salt or salt substitute, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a bowl.

Toss the chips in the seasoning before you air fry.

Are homemade chips quick and easy?

It does take a little work and patience to make homemade air fryer potato chips. So they aren’t quick, but they aren’t really hard either. You just need to be present and paying attention throughout the whole process.

It takes a little time to slice the potatoes and peel them if you want to, but cooking them is where it gets more time-consuming. You need to remove smaller chips as they are done so they won’t burn and may need to take tongs to separate any stuck chips so they can crisp up.

You will need to use a mandoline slicer, but an inexpensive hand helped one works great. It ensures the potato chips are thin and uniform which helps them get crisp.

Unless you are super handy with a sharp knife, I would use a mandoline or the slicing blade on my food processor on the thinnest setting.

What’s the best potato to use?

I may be a little biased, but I do love my Idaho Potatoes. But contrary to popular belief that goes far beyond humble russet potatoes and includes the multicolored fingerlings I used in these photos.

Russets are the go-to potato for chips that you buy in the store. Sometimes you’ll see some purple, red, or Yukon gold potatoes used for chips.

Gold and purple potatoes are also floury and a good option. I also had great results with air frying fingerling red potatoes.

Why use an air fryer?

Air fryers are an excellent cooking appliance that helps eliminate or you can use less oil to cook food while maintaining the crispy texture that we love in fried foods.

Cooking with an air fryer is healthier than deep frying food in oil because it cooks by circulating hot air, and if you use little oil or none that’s still a win.

Air Fryers can be used to reheat food, make crispy chickpeas, roast vegetables, even make salsa verde!

What you need to make homemade potato chips in your air fryer

You just need simple ingredients to make these crispy air fryer potato chips. You will need thin slices of potatoes and I suggest slicing them with a mandoline. I used this OXO handheld mandoline slicer because it’s inexpensive and easier to store than a full-sized one.

Note: When using a mandoline ALWAYS use the handle to protect your hands. I go a step farther and use a safety glove made to protect my fingers from getting cut by accident.

For this recipe, I made a big batch so I sliced up enough potatoes to make 8 cups, but you can always make a smaller or larger batch.

So you just need thinly sliced potatoes, seasoning blend, and optionally salt or spray oil if you want.

How to make Air Fryer Potato Chips

Should I make a full recipe?

If you have a small air fryer you may want to start by making a half recipe since you will have to air fry in batches.

But if you have a large one or a countertop model like the Breville Smart Oven Air.

Prepare the potatoes

After you thinly slice the potatoes, place the slices in a large bowl of cold water Let soak for 15 – 30 minutes.

Then can drain potato slices in a colander for another 20 minutes and after place on a layer of paper towels to get the last of the moisture.

Or you can place the potato slices in a single layer on a baking sheet covered with parchment paper and place in a 350 degrees oven for about 5 – 8 minutes until mostly dry.

Season them

Coat each chip with your favorite seasoning blend and/or sea salt and mix until coated.

If they are too dry and nothing sticks, try tossing in a little aquafaba, or even spray a tiny bit of oil if you use it – but these are great without vegetable oil of any kind.

Cook them

Add a single layer to your air fryer and cook at 330 degrees for 5 minutes, shake the basket, and use tongs to separate any chips that are stuck on top of each other. Cook for another 5 minutes, shake and separate again.

If the chips still aren’t cooked enough, cook 3 to 5 minutes more or until the chips are 80 percent golden brown and not burned.

Note that the cook time will vary on the size of the chip and the thickness.

What to look for as they are cooking

If you have an air fryer with a basket, check to see if any chips stick together and use tongs to separate them. It’s kind of a pain, but really makes a huge difference in your chips.

At any stage, you can remove chips that are done with tongs and keep cooking the rest. There will still be a few places that look undercooked, but they will crisp up as they cool.

Why do I have to soak the potato slices?

You need to remove most of the excess starch from your chips or they will get blown into a clump in your air fryer.

Your potatoes will be soaked in cold water to remove that excess potato starch. It also helps them be crispier.

I do want to warn you that some of the slices will stick together during cooking even with soaking, so you will have to separate them some in between cooking.

How do I keep my chips from burning

You will need to pay good attention so you can remove any full cooked chips out of the basket. Also, it helps to shake the air fryer basket every few minutes.

Having all the slices the same thickness will also help keep burning to a minimum. If you can divide your batches by size and thickness to make the cooking time more consistent.

The cooking time will depend on the thickness of the potato chips and the more uniform the better.

How do I keep my chips from going stale?

There are a couple of reasons that your chip might lose its crunch. The first is humidity which is the enemy I deal with and soggy chips are the result. It’s a good idea to store any leftover fresh chips in a sealed bag or container.

For best results store them in an airtight container to keep moisture from getting into them. If you live in a very humid climate, like I do, it’s best to make what you think you will use at a time.

If they do lose their crispness, try heating them back up for a minute or two in your air fryer or oven.

More Potato Recipes

• Air Fryer Vegan Stuffed Potatoes
• BBQ Jackfruit Stuffed Potato Rolls
• Thanksgiving Potato Stuffing Balls
• Deviled Purple Potato Eyes
• Potato Chiles Rellenos with an Oil-free Option
• Slow Cooker Whole Wheat Spelt Potato Rolls
• Chile Pepita Idaho® Potato Veggie Burgers

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Air Fryer Potato Chips with No Oil

These crispy air-fried chips are fun to make – especially when you cut out some bat and cat shapes and toss them in my black seasoning mix.

Don’t worry – you don’t need to do that for all your batches, but your kids will love making the decorations for your freshly air-fried potato chips!

Just make sure the adult is using the mandoline with a special glove for safety – then the kids can cut out shapes from there.

Course Snack

Cuisine American

Keyword air fryer potato chip, no oil potato chip, potato chip

Prep Time 30 minutes

Cook Time 15 minutes

Servings 16 servings

Calories 59kcal

Author Kathy Hester

Equipment

• Air Fryer
• Handheld mandoline

Ingredients

• 8 cups thinly sliced Idaho® potatoes (about ¼ inch), can use Russets, or colored fingerlings lke I
• 1 tablespoon aquafaba optional use if chips are too dry to hopld seasoning
• 1 teaspoon Salt or salt substitute , or to taste

Instructions

• Place the potato slices in a large mixing bowl and cover with water. Let soak for 15 minutes.
• Drain in a colander for another 20 – 30 minutes. Or you can place on a single layer on a baking sheet covered with parchment paper and bake at 350 degrees for about 10 minutes.
• Put in a clean mixing bowl and spray with oil to coat each chip and then salt to taste and mix again. Or toss in the Cat and Bat Black Seasoning Blend.
• Add a single layer to your air fryer and cook on 330°F for 5 minutes, shake the basket, and use tongs to separate any chips that are stuck on top of each other.
• Cook for another 5 minutes, shake and separate again. If the chips still aren’t cooked enough, cook 3 to 5 minutes more or until the chips are 80 – 90 percent brown and not burned.
• At any stage, you can remove chips that are done with tongs and keep cooking the rest.
• There will still be a few places that look undercooked, but they will crisp up as they cool.
• Repeat with each batch of the prepared potatoes, until you are done.

Notes

Note: If you are making a lot of chips I suggest that you cover some sheet pans with parchment paper and put a single layer of chips in the oven to bake at 325 for 10 minutes. This saves you from having to dry the slices and keeps them from sticking together as much!

Nutrition

Serving: 0.5cup | Calories: 59kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg

The post Air Fryer Potato Chips with No Oil appeared first on Healthy Slow Cooking.